Rigatoni con la Pajata

Method

1. Clean the veal intestine: make an incision along one side and peel off the outer skin. Reserve the skin; it will be used as string to tie the rolls.
2. Tie the intestine into small rolls (ruotini) using the reserved skin or kitchen twine.
3. In a pot, place a slice of lardo di Colonnata on the bottom, then add finely chopped celery, carrot, and onion. Sauté gently without browning.
4. Add the tied intestine rolls and brown them lightly.
5. Deglaze with white wine and let the alcohol evaporate.
6. Add the organic tomato (passata or peeled tomatoes). Reduce the heat and simmer for about two hours, adding a little water if needed.
7. Add half a teaspoon of dried chili pepper (optional).
8. Bring a large pot of water to a boil for the pasta. Do not salt.
9. Add the rigatoni to the boiling water and cook for 2 minutes over high heat, then turn off the heat and let the pasta sit in the hot water for 8 minutes (induction method).
10. Drain the pasta al dente and transfer it to the sauce.
11. Mix in grated pecorino romano and serve immediately with an extra sprinkle of pecorino.