Rigatoni with pajata is a typical dish of Roman cuisine. Pajata consists of the undeveloped intestines of veal, which are deliciously prepared together with rigatoni pasta. The dish is seasoned with pancetta, onion, celery, parsley, and garlic, and is slowly cooked in tomato sauce, dry white wine, cloves, and wine vinegar to achieve 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 a traditional Roman lunch.
Peel the pajata and cut it into pieces about 20 cm long
Place in a dish and sprinkle with vinegar
Chop the onion, celery, parsley, and pancetta and place them in an earthenware pot with two whole cloves of garlic and a little oil; let it fry, remove the garlic, add the pajata, salt, pepper, and cloves, moisten with wine, let it evaporate, and add the tomato sauce diluted in 4 glasses of hot water
Let it cook covered on 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, place them on a warm plate, and serve with the pajata and pecorino
Pan
Casserole
Knife
Cutting board
Ladle
Store leftovers in the refrigerator for up to 2 days.
Traditional dish of Roman cuisine.
Italia, Lazio
| Energy (kcal) | 150.73 |
| Carbohydrates (g) | 11.68 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 3.59 |
| of which Saturates (g) | 1.24 |
| Protein (g) | 15.68 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.06 |
