Rigatoni with pajata is a typical dish of Roman cuisine. Pajata is made from the intestines of veal that have not yet fully developed, which are prepared deliciously together with rigatoni pasta. The dish is seasoned with pancetta, onion, celery, parsley and garlic, and is cooked slowly in tomato sauce, dry white wine, cloves and wine vinegar to obtain a rich and intense flavor. It is served with plenty of grated Pecorino Romano cheese and a drizzle of extra virgin olive oil. A tasty and succulent dish, perfect for a special occasion or for a traditional Roman lunch.
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Remove the skin from the pajata and cut it into pieces about 20 cm long
Place in a dish and sprinkle with vinegar
Finely chop the onion, celery, parsley and pancetta and put them in a terracotta pot with two whole garlic cloves and a little oil; let it sauté, remove the garlic, add the pajata, salt, pepper and cloves, moisten with the wine, let it evaporate and add the tomato sauce diluted in 4 glasses of hot water
Let it cook covered over low heat for about three hours
The sauce should be thick; if necessary add more hot water
Meanwhile, boil the rigatoni, drain them al dente, pour them onto a hot dish and serve them with the pajata and pecorino
Pan
Casserole dish
Knife
Cutting board
Ladle
Store leftovers in the refrigerator for up to 2 days.
Traditional dish of Roman cuisine.
Italia, Lazio
