RomanItalian
Rigatoni with Pajata
by Chef Max Mariola · 1.1M subscribers on YouTube
A traditional Roman pasta dish made with pajata (veal intestine containing chyme), slowly cooked in tomato sauce and served with rigatoni and pecorino romano. A delicacy for true connoisseurs.
- Cook
- 2h
- Servings
- 2
- Difficulty
- hard
Ingredients
9 items- 400 gPajata di Vitello da LatteVeal intestine (first part of small intestine containing chyme)
- 350 gPassata di datteriniDatterini tomato purée
- 200 gRigatoni
- 1/2 pcsRamata OnionRed onion
- Fresh Chili PepperTo taste
- 150 mlWhite WineApproximately 1 wine glass
- Extra Virgin Olive Oil
- Pecorino RomanoFor serving
- SaltTo taste
Method
- Tie the pajata into small bundles using kitchen string, forming little rings.
- Finely slice the red onion.
- Heat olive oil in a pan over high heat. Add the sliced onion and fresh chili pepper.
- Place the pajata bundles in the pan and brown them well on all sides.
- Deglaze with white wine and let the alcohol evaporate.
- Add the datterini tomato passata, a little water, salt, and more chili pepper to taste.
- Lower the heat, cover, and cook for about 1.5 to 2 hours, simmering gently.
- Meanwhile, cook the rigatoni in salted boiling water until al dente.
- When the sauce is ready, remove the string from the pajata and mix the bundles with the drained pasta.
- Serve immediately with a generous grating of pecorino romano.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
