Rigatoni con la Pajata
A classic Roman pasta dish featuring milk-fed veal intestines simmered in a rich tomato sauce, served over ridged rigatoni with sharp Pecorino Romano.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Deep saucepan or Dutch oven
- •Large pasta pot
- •Kitchen twine
- •Colander
- •Kitchen scissors
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 20 g
- carbs
- 74 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Tie each segment of pajata into a ring using kitchen string to keep the creamy filling inside.
- 2
Heat the olive oil in a deep saucepan over medium heat until hot.
- 3
Add the chopped onion, garlic, and chilli, cooking until the onion is soft and translucent.
- 4
Place the pajata rings into the pan and brown gently for five minutes on all sides.
- 5
Pour in the white wine and let it bubble until the sharp alcohol scent disappears.
- 6
Stir in the crushed tomatoes, season with salt and pepper, and bring the sauce to a gentle simmer.
- 7
Cover the pan and cook on low heat for fifty minutes until the pajata is completely tender.
- 8
Boil the rigatoni in plenty of salted water until al dente with a firm bite.
- 9
Snip and discard the kitchen twine from each pajata ring with clean scissors.
- 10
Drain the pasta and toss it through the hot tomato and pajata sauce.
- 11
Fold in half of the grated Pecorino Romano and serve immediately with the remaining cheese.
Chef's tips
Always ensure the pajata comes from unweaned calf so the interior retains its characteristic creamy curd. Tie the twine firmly but without tearing the delicate casing to prevent the filling from escaping into the pan.
Ingredient substitutions
- pajata (milk-fed veal intestine) → mild pork sausage chunks with a splash of cream, though this is a contemporary alternative rather than traditional offal
- Pecorino Romano cheese → Parmigiano Reggiano, which gives a fruitier and less pungent finish
Storage
Store leftover pajata sauce in an airtight container in the refrigerator for up to two days.
Reheating
Reheat the sauce gently in a saucepan over low heat with a spoonful of water before mixing with fresh pasta.
Common mistakes to avoid
- •Tying the twine too loosely, which causes the delicate milk filling to disperse entirely into the sauce.
- •Boiling the sauce rapidly, which can make the intestine casings tough and chewy.
- •Overboiling the pasta until limp instead of keeping a firm al dente texture to contrast the rich sauce.
Serving suggestions
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