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Rigatoni alla Pajata

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Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Cuisine Italian
Servings 4 servings
Calories 472 kcal

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.