Rigatoni alla Pajata is a traditional Roman pasta dish made with rigatoni pasta and a rich tomato sauce made with the intestines of milk-fed veal. The result is a flavorful and hearty dish that is sure to please any pasta lover.
Rigatoni alla Pajata
Ingredients
- 1 pound of rigatoni pasta
- 2 pounds of milk-fed veal intestines, cleaned and cut into small pieces
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of peeled San Marzano tomatoes
- 1/2 cup of red wine
- 1/4 teaspoon of red pepper flakes
- Salt and pepper, to taste
- 1/4 cup of grated Pecorino Romano cheese
Instructions
- In a large pot, blanch the veal intestines in boiling water for 5 minutes to remove any impurities.
- Drain and rinse the intestines and cut them into small pieces.
- In a large skillet, sauté the onion and garlic in olive oil until translucent.
- Add the veal intestines to the skillet and cook over medium heat for 10 minutes, stirring occasionally.
- Add the canned tomatoes and red wine to the skillet and let the sauce simmer for 2 hours, or until the veal intestines are tender and the sauce has thickened.
- Season the sauce with red pepper flakes, salt, and pepper to taste.
- Cook the rigatoni in a large pot of salted boiling water according to package instructions until al dente.
- Drain the pasta and add it to the skillet with the tomato sauce and veal intestines.
- Toss the pasta with the sauce to combine.
- Serve the rigatoni alla pajata hot, topped with grated Pecorino Romano cheese.
