Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

Rigatoni alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara and gricia. While many Italian meals are typically the result of simple flavors — “neat” preparations where only a few ingredients shine — rigatoni alla zozzona (which translates to “a big mess”) is more of a kitchen sink approach, marrying the ingredients of the four pastas (tomato sauce, black pepper, egg yolks, cheese and guanciale) with sausage. Rigatoni’s sturdy tube shape provides the perfect vehicle to carry — and stand up to — the many components of the sauce.

Sarah Digregorio, Dr. Jyotsna Mhatre

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