Rigatoni with pajata

Rigatoni with pajata is a typical dish of Roman cuisine. Pajata is the intestine of a milk-fed veal calf, which is washed and skilfully prepared to be cooked. Here is the classic recipe I’ll list 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 cheese (to taste)
• Salt
• Pepper

Preparation

1. Carefully clean the pajata, removing any impurities and cut it into pieces of about 5-7 cm.
2. In a large skillet, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.
3. Add the pieces of pajata and sauté for a few minutes.
4. Deglaze with a glass of white wine and let it evaporate.
5. Add the peeled tomatoes, crushing them slightly, and cook for about 1 hour on 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 package instructions for al dente pasta.
7. Drain the rigatoni and pour them into the pan with the sauce, mixing well.
8. Serve hot with a sprinkling of grated Pecorino Romano cheese.

Curiosity

In the restaurants of Rome, you can taste this dish prepared following centuries-old traditions. The pajata, when cooked, thickens inside creating a delicious cream that blends perfectly with the tomato sauce and the strong flavor of Pecorino Romano cheese.

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