RIGATONI CON LA PAJATA (A CLASSIC ROMAN DISH)

Rigatoni con la pajata is a deeply rooted traditional dish of Roman cuisine, originating in the historic Testaccio neighborhood.

Known for its intense and robust flavors, this dish uses pajata (calf intestine with chyme), a unique ingredient prized for its creamy and spicy qualities that make the sauce unforgettable.

A staple of Roman heritage, this recipe is an ode to resourcefulness and authenticity in the kitchen.

Why you will love this recipe

• Authentic Roman flavor: It captures the essence of classic Roman cuisine.
• Rich and hearty: The sauce is deeply flavorful, perfect for larger meals.
• Cultural heritage: A piece of Roman history served on the plate.

Cooking Time: 2 hours 30 minutes

Servings: 2

Ingredients

• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 14 oz veal intestines, cleaned and prepared
• 1 cup white wine
• 3 cups tomato sauce (passata)
• Oregano, to taste
• 1 cup rigatoni pasta
• Pecorino Romano cheese, grated, to taste
• Salt and pepper, to taste

Step-by-Step Method

1. Prepare the Pajata Rings
   • Cut the veal intestines into 8-inch pieces.
   • Tie one end of each piece tightly with kitchen twine, creating a loop at the other end. This helps retain the milky residue inside.
2. Prepare the Base
   • Heat olive oil in a medium-sized pot over medium-high heat.
   • Add the finely chopped onion, carrot, and celery. Sauté for a few minutes until softened and fragrant.
3. Cook the Pajata
   • Add the prepared pajata rings to the pot and cook for 2–3 minutes, allowing them to brown slightly.
   • Deglaze the pot with white wine, scraping up any bits from the bottom.
   • Stir in oregano, tomato sauce (passata), and a splash of water. Season with salt to taste.
4. Simmer the Sauce
   • Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. Cook until the sauce thickens and the pajata becomes tender.
5. Cook the Pasta
   • In a separate pot, bring salted water to a boil. Add the rigatoni and cook until al dente. Reserve some pasta water.
6. Assemble the Dish
   • Remove the twine from the pajata rings. Leave them whole or slice them into smaller pieces, depending on your preference.
   • Taste the sauce and adjust seasoning with salt and pepper as needed.
   • Toss the cooked rigatoni into the sauce, mixing well to coat. Add a splash of pasta water if needed to loosen the sauce.
7. Serve
   • Plate the rigatoni con la pajata, topping with freshly grated Pecorino Romano cheese. Serve immediately.

Tips for the Best Rigatoni con la Pajata

1. Choose Fresh Ingredients: Use fresh, high-quality veal intestines for the authentic Roman taste.
2. Slow Cooking is Key: Allow the sauce to simmer slowly for tender pajata and deep flavors.
3. Customize the Consistency: For a creamier sauce, blend a portion of the tomato base before adding the pasta.
4. Pasta Texture: Cook rigatoni al dente to hold up to the hearty sauce.

Nutritional Facts (Per Serving)

Serve this iconic Rigatoni con la Pajata to experience a true taste of Roman tradition. It’s a dish that tells a story, from the historic Testaccio district to your dining table. Buon appetito!

Rigatoni Con La Pajata (A Classic Roman Dish)

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Cook Time 2 hours hrs 30 minutes mins

Servings 2

Calories 600 kcal

Ingredients

  

• 1 onion finely chopped
• 1 carrot finely chopped
• 1 stalk celery finely chopped
• 14 oz veal intestines cleaned and prepared
• 1 cup white wine
• 3 cups tomato sauce passata
• Oregano to taste
• 1 cup rigatoni pasta
• Pecorino Romano cheese grated, to taste
• Salt and pepper to taste

Instructions

 

Prepare the Pajata Rings

• Cut the veal intestines into 8-inch pieces.
• Tie one end of each piece tightly with kitchen twine, creating a loop at the other end. This helps retain the milky residue inside.

Prepare the Base

• Heat olive oil in a medium-sized pot over medium-high heat.
• Add the finely chopped onion, carrot, and celery. Sauté for a few minutes until softened and fragrant.

Cook the Pajata

• Add the prepared pajata rings to the pot and cook for 2–3 minutes, allowing them to brown slightly.
• Deglaze the pot with white wine, scraping up any bits from the bottom.
• Stir in oregano, tomato sauce (passata), and a splash of water. Season with salt to taste.

Simmer the Sauce

• Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally. Cook until the sauce thickens and the pajata becomes tender.

Cook the Pasta

• In a separate pot, bring salted water to a boil. Add the rigatoni and cook until al dente. Reserve some pasta water.

Assemble the Dish

• Remove the twine from the pajata rings. Leave them whole or slice them into smaller pieces, depending on your preference.
• Taste the sauce and adjust seasoning with salt and pepper as needed.
• Toss the cooked rigatoni into the sauce, mixing well to coat. Add a splash of pasta water if needed to loosen the sauce.

Serve

• Plate the rigatoni con la pajata, topping with freshly grated Pecorino Romano cheese. Serve immediately.