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Pasta Alla Zozzona

Pasta Alla Zozzona
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Pasta Alla Zozzona is a vibrant and rustic Italian pasta dish that combines creamy ricotta and Parmesan cheese, crispy pancetta, and fresh tomatoes. Quick and easy to prepare in under 30 minutes, this recipe offers rich, balanced flavors with a comforting yet fresh appeal, perfect for weeknight meals or entertaining guests.

Ingredients

Scale

Pasta and Proteins

  • 400g dry pasta (rigatoni or penne recommended)
  • 150g diced pancetta

Vegetables and Aromatics

  • 300g ripe fresh tomatoes, chopped
  • 2 cloves garlic, finely minced
  • A handful of fresh basil leaves, chopped

Cheeses

  • 100g ricotta cheese
  • 50g freshly grated Parmesan cheese

Other Ingredients

  • Extra virgin olive oil, for sautéing
  • Pinch of red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water before draining, then set the pasta aside.
  2. Cook the Pancetta: While the pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add the diced pancetta and cook until crisp and golden brown, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Sauté Garlic and Tomatoes: Into the same pan, add minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant. Then add chopped fresh tomatoes, seasoning with salt and pepper, and cook until the tomatoes soften and break down, around 7-10 minutes.
  4. Combine Pasta and Sauce: Return the cooked pancetta to the pan and toss it with the tomato sauce. Add the drained pasta and a splash of reserved pasta water to help the sauce cling better. Stir everything gently to combine.
  5. Add the Cheeses and Basil: Remove the pan from heat and stir in dollops of ricotta cheese and grated Parmesan. Add chopped fresh basil and mix softly to maintain the creamy texture without breaking up the cheese too much.
  6. Final Seasoning and Serve: Taste and adjust seasoning with extra salt, pepper, or olive oil if needed. Serve hot with an optional sprinkle of more Parmesan and a few basil leaves for garnish.

Notes

  • Use high-quality pancetta for the best flavor.
  • Don’t overcook the pasta; aim for slightly under al dente to soak up the sauce well.
  • Reserve some pasta cooking water to help emulsify the sauce and keep it silky.
  • Always choose ripe fresh tomatoes and fresh basil for authentic taste.
  • Add cheeses off the heat to maintain a creamy texture and avoid clumping.

Nutrition

Keywords: Pasta Alla Zozzona, Italian pasta, pancetta pasta, ricotta pasta, quick Italian dinner

Find it online: https://lillysplate.com/pasta-alla-zozzona/