RomanItalian
Rigatoni with Pajata (Veal Intestine Sauce)
by Fabrizio Sepe · 119K subscribers on YouTube
Rigatoni pasta served with a rich sauce made from pajata (intestines of milk-fed veal), a traditional Roman dish. The intestines are cleaned, formed into rings, and slow-cooked with tomatoes, white wine, and aromatics until tender.
- Difficulty
- hard
Ingredients
14 items- 1 kgPajata
- Prosciuttofor the soffritto
- Carrotquarter of a carrot
- Celeryhalf a celery stalk
- Onionhalf an onion
- Garlichalf clove
- Dry White Wine1 glass for deglazing
- Peeled Tomatoes1 can, crushed by hand
- 1 pcsBay Leaves
- Pecorino Romanogenerous amount for finishing
- Rigatonipasta to taste
- Extra Virgin Olive Oila drizzle
- Saltto taste
- Pepperto taste
Method
- Clean the pajata: remove the outer fat and nerve tissues, being careful not to puncture the intestine.
- Cut the pajata into equal lengths and form rings by tying the ends with a double knot.
- In a pan, heat a drizzle of olive oil and render the fat from the prosciutto. Add chopped carrot, celery, onion, and garlic; sweat them.
- Add the pajata rings, season with salt and pepper. Brown them well.
- Deglaze with a glass of dry white wine over high heat, letting the alcohol evaporate.
- Add crushed peeled tomatoes (by hand) and a bay leaf. Cover and cook over medium-low heat for at least 40 minutes or until the pajata is tender.
- Bring a pot of salted water to a boil and cook the rigatoni pasta al dente.
- Drain the pasta and transfer it to the sauce. Off the heat, add a generous amount of grated Pecorino Romano and toss to combine.
- Serve immediately.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
