Rigatoni with pajata is a typical dish of Roman cuisine. The pajata consists of the not yet developed intestines of the calf, which are prepared deliciously together with rigatoni pasta. The dish is flavored with pancetta, onion, celery, parsley, and garlic, and is cooked for a long time in tomato sauce, dry white wine, cloves, and vinegar to achieve a rich and intense flavor. It is served with abundant 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 of about 20 cm
Place in a dish and sprinkle with vinegar
Chop the onion, celery, parsley, and pancetta and put them in a clay pot with two whole cloves of garlic and a little oil; let it fry, remove the garlic, add the pajata, salt, pepper, and cloves, deglaze with the wine, let it evaporate and add the tomato sauce diluted in 4 glasses of hot water
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
Saucepan
Knife
Cutting board
Ladle
Store leftovers in the refrigerator for a maximum of 2 days.
Traditional dish of Roman cuisine.
Italy, Lazio
