Rigatoni alla zozzona is a classic Roman pasta dish—a mashup of cheesy, porky, egg-rich carbonara and spicy, tomatoey Amatriciana. At Mamma Angelina, a trattoria in Rome, chef Andrea Dell’Omo taught us his version. The sauce requires only a handful of simple ingredients, almost no knifework and comes together speedily. It begins with spicy Italian sausage and cured pork cooked in olive oil; Dell’Omo used guanciale (pork jowl), but pancetta is equally good and easier to source. Canned crushed tomatoes simmer into a savory-sweet sauce. Eggs beaten with pecorino and a little reserved pasta water are added at the end; gentle residual heat cooks everything just enough so it has a rich velvetiness.