Rigatoni Con La Pajata
Rigatoni con la Pajata is a classic dish from the Roman cuisine. Pajata is the term for the intestines of an unweaned calf, the food is still in the intestines, and this gives the dish a rich and unique flavor.
Ingredients - Serves 4
- Pecorino romano cheese - To taste
- Salt and pepper - To taste
- Extra virgin olive oil - 2 tablespoons
- Onion - 1, finely chopped
- White wine - 1 cup
- Tomato sauce - 500 g
- Rigatoni - 500 g
- Pajata - 1 kg
Let's Get Started
- Clean the pajata and tie it into rings.
- In a large pan, heat the olive oil and sauté the onion until it becomes translucent.
- Add the pajata rings and let them brown on all sides.
- Add the white wine and let it evaporate.
- Add the tomato sauce, salt, and pepper. Cover the pan and let it simmer for about 2 hours.
- In the meantime, cook the rigatoni in a large pot of salted boiling water according to the package instructions.
- Drain the pasta and add it to the pan with the sauce. Mix well to combine.
- Serve hot, sprinkled with Pecorino Romano cheese.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 700
- Fat: 30g
- Carbs: 70g
- Protein: 40g
- Sodium: 1500mg
- Sugar: 5g
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