Russo’s New York Pizzeria & Italian Kitchen is a popular restaurant chain in Houston that serves authentic New York-style pizza and traditional Italian dishes prepared with family recipes. They have an impressive gluten-free menu and prioritize freshness and quality. With over 50 locations, Russo’s franchise concept has been launched nationally and internationally.
06/11/2025
Try our New Rigatoni alla zozzona is the decadent pasta mash-up of Roman amatriciana and carbonara, with a sausage twist.
Check out our recipe
Ingredients
3 large egg yolks (45 g)
2 ounces (60 g) finely grated Pecorino Romano cheese, plus more for serving
Kosher salt and freshly ground black pepper
4 ounces (115 g) guanciale (cured pork jowl) or pancetta, cut into 1/4-inch-thick batons (see note)
6 ounces (170 g) sweet or hot Italian sausage (2 links), removed from casing
1 small onion (about 4 ounces; 115 g), finely chopped
Pinch red pepper flakes (optional)
2 cups (500 g) tomato passata (see note)
12 ounces (340 g) rigatoni
Directions
In a small bowl, beat egg yolks and Pecorino Romano together with a fork about 1 minute. Set aside.
In a large skillet, cook guanciale over medium-low heat, stirring occasionally, until fat has rendered and guanciale is golden brown and crisp, Remove from heat. Set aside.
add sausage to skillet by pinching off 3/4- to 1-inch pieces and arranging in a single layer in the pan. Alternatively, add sausage to skillet all at once, then break up into pieces with a wooden spoon, spreading them out evenly in the pan. Cook over medium heat, until a light golden brown, Add onion, season lightly with salt, and, using a thin metal spatula, turn sausage pieces onto uncooked side. Continue to cook, stirring occasionally, until sausage is cooked through, onion is softened, and fat in the pan is clear and no longer cloudy, 5 to 7 minutes; lower heat.
Add pinch pepper flakes Add tomato passata, season lightly with salt, and bring to a simmer. Cook,until sauce has thickened slightly and fat has emulsified into sauce.
Meanwhile, in a pot of lightly salted boiling water, cook pasta until softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Transfer an additional 1/4 cup (60ml) pasta cooking water to bowl with reserved egg yolk-Pecorino Romano paste, and stir with a rubber spatula until smooth and well-combined; set aside. Alternatively, if you don't have a spider skimmer, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 1/2 cups (355ml) pasta cooking water, before proceeding with above instructions.
Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed.
Remove skillet from heat, add cooked guanciale and egg yolk mixture, and stir and toss rapidly until fully incorporated and pasta is glossy, 15 to 30 seconds. Season with salt and pepper to taste. Serve immediately, passing more grated cheese at the table.
