RomanItalian
Rigatoni con la Pajata
by Marco Rufini · 181K subscribers on YouTube
A traditional Roman pasta dish made with calf intestine (pajata) that contains the chyme, giving it a unique creamy texture. The intestines are cleaned, tied, and simmered slowly with tomato and aromatic vegetables, then tossed with rigatoni and pecorino.
- Cook
- 2h 30min
- Difficulty
- medium
Ingredients
14 items- 30 gExtra Virgin Olive Oil
- Lardo (Or Guanciale)(optional) — Optional piece
- 500 gVeal PajataCalf intestine with chyme
- 200 gWhite WineFor deglazing
- 30 gWhite Onions
- 50 gCelery
- 15 gGarlic
- 5 gChili PowderChili powder
- Bay Leaves1 bay leaf
- 500 gTomato PassataStrained tomatoes
- 10 gCoarse SaltCoarse salt
- Black PepperTo taste
- 320 gRigatoni
- Pecorino RomanoGenerous sprinkle for serving
Method
- Clean the pajata: remove the outer membrane from the calf intestine without letting the chyme spill out.
- Cut the pajata into pieces and roll each piece into a horseshoe shape. Tie each roll with the strips of membrane removed earlier.
- In a pan with olive oil (and optionally a piece of lard or guanciale), brown the tied pajata rolls. Deglaze with white wine.
- Prepare the soffritto by finely chopping onion, celery, garlic, a piece of chili pepper, and a bay leaf.
- After 15–20 minutes of browning, add the soffritto to the pan and let it sauté.
- Add the passata (strained tomatoes). Rinse the tomato container with a little pasta cooking water or vegetable broth and pour it in. Season with salt and pepper.
- Simmer over moderate heat for about 2 to 2.5 hours.
- Cook the rigatoni until al dente. Drain and toss them in the pan with the sauce.
- Turn off the heat, add a generous sprinkle of grated pecorino cheese, and serve.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
