Made Pasta alla Zozzona for the first time. I may have needed more time for the sauce to be reduced more but it was very delicious. It truly tasted very rich and indulgent, like an improved version of Amatriciana. I wonder why this dish is not popular.

Didn't have onions so I just fried the sausage with the guanciale fat before adding the peeled tomatoes. This may be my most favorite pasta yet, 2nd being amatriciana and 3rd carbonara.

Ingredients: Mancini rigatoni, Japanese-made spicy Italian sausage, guanciale imported from Spain, DOP pecorino romano, eggs, mixed pepper, and Datterini peeled tomatoes