Rigatoni with Pajata

Method

1. Prepare the pajata: if necessary, remove the outer intestine from the calf intestine and pull it like a sock to turn it inside out. Cut into pieces and tie each piece into a ring with the outer membrane.
2. Prepare a coarse soffritto with onion, carrot, and celery.
3. In a pan, heat some extra virgin olive oil, add lard, prosciutto crudo, and garlic. Add the chopped vegetables and sauté over low heat.
4. Add the pajata rings, season with salt and pepper, and gently stir to brown.
5. Deglaze with dry white wine and let the alcohol evaporate.
6. Add abundant tomato passata, cover, and cook for at least 1.5 hours. If the sauce dries out, add a little water.
7. Cook the rigatoni al dente.
8. After 1.5 hours, the sauce will have thickened with the chyme from the pajata. Add the drained pasta to the sauce and mantecare (stir vigorously), adding pasta water if needed.
9. Serve with a generous sprinkling of Pecorino Romano cheese.