Rigatoni with Pajata
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rigatoni | 320g |
| Pajata (veal intestines) | 500g |
| Tomato passata | 500g |
| White onions | 30g |
| Celery | 50g |
| Garlic | 15g |
| White wine | 200g |
| Extra virgin olive oil | 30g |
| Coarse salt | 10g |
| Ground chili pepper | 5g |
Instructions
To prepare the Rigatoni with Pajata, begin by making the sauce. Start by finely chopping the onions and celery. Heat a large saucepan and add the olive oil along with the finely chopped onions and celery. Add the garlic clove, leaving the skin on, for a milder flavor. Sauté the mixture over medium heat until the vegetables soften.
While the vegetables cook, prepare the pajata. Gently rinse the pajata, making sure to remove any impurities. Be careful not to tear it, as it’s quite delicate. If it’s been cleaned and tied by the butcher, you’re good to go. Once cleaned, add the pajata to the pan, allowing it to cook for about 10 minutes, stirring occasionally to ensure even cooking. After the initial sauté, deglaze the pan by adding the white wine, letting it evaporate completely.
Once the wine has reduced, add the tomato passata, coarse salt, and ground chili pepper. Stir well to combine all the ingredients, then cover the pan and let it simmer on low heat for about 2 hours, stirring occasionally. If the sauce becomes too thick, you can add a little water as needed to reach the desired consistency.
As the pajata nears its finishing point, start cooking the rigatoni in a large pot of boiling salted water. Once the pasta is al dente, drain it, reserving a little pasta water. Add the cooked rigatoni directly into the sauce, tossing it carefully to combine and allowing the pasta to absorb some of the sauce.
For an extra burst of flavor, let the rigatoni and sauce cook together for a minute or two, then serve hot, garnished with a sprinkle of fresh herbs if desired.
This classic Rigatoni con la Pajata is a beloved dish from Roman cuisine, showcasing the rich, tender flavors of pajata (veal intestines), paired with a savory tomato sauce and perfectly cooked pasta. A deliciously hearty and comforting meal, ideal for those looking to dive deep into traditional Italian flavors.
