Rigatoni with Pajata

Rigatoni with pajata are a typical dish of Roman cuisine. Pajata is the intestine of suckling veal still in the weaning phase with milk, which is washed and skillfully prepared to be cooked. Here I list the classic recipe for you.

Ingredients

• 400 g of rigatoni
• 500 g of pajata
• 1 small onion
• Extra virgin olive oil
• 1 glass of white wine
• 500 g of peeled tomatoes
• Grated Pecorino Romano (to taste)
• Salt
• Pepper

Preparation

1. Carefully clean the pajata by removing impurities and cut it into pieces of about 5-7 cm.
2. In a large pan, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.
3. Add the pieces of pajata and brown for a few minutes.
4. Deglaze with a glass of white wine and let it evaporate.
5. Add the peeled tomatoes, crushing them a bit, and cook for about 1 hour over low heat, until the sauce has thickened and the pajata has become tender. Season with salt and pepper to taste.
6. Meanwhile, cook the rigatoni in plenty of salted water following the times indicated on the package to have al dente pasta.
7. Drain the rigatoni and pour them into the pan with the sauce, mixing everything well.
8. Serve hot with a sprinkle of grated Pecorino Romano.

Trivia

In Roman restaurants, it is possible to taste this dish prepared following the centuries-old tradition. The pajata, when cooked, thickens inside creating a delicious cream that pairs perfectly with the tomato sauce and the bold flavor of Pecorino Romano.

Remember that pajata is a specific ingredient and not easily available everywhere, so you may need to look for it in a specialized butcher shop or in an area where traditional Roman cuisine is still appreciated.