Rigatoni con la Pajata
If you’ve spent any time in Rome and haven’t tried rigatoni con la pajata, you need to reconsider your life choices. This dish—pasta tossed with the tender, milk-filled intestines of unweaned veal slow-cooked in tomato sauce—speaks volumes of the Roman penchant to use every part of the animal. In this case, the veal intestines are tied into rings bound with mesenteric fat (the layer of fat surrounding the intestines) and simmered in tomato sauce, each one bursting with creamy sweetness. In Rome, pajata tossed with rigatoni is more common, but you can also find pajata in umido, a pasta-free version served as a secondo. If you are able to find pajata in the US, I need to know your source. It’s tough to track down even outside Rome, so consider cooking it on your next trip to the Italian capital, or at least try it at a trattoria!
9 ingredients
Prep: 15 mins
Cook: 1 hr 25 mins
Rigatoni con la Pajata
Ingredients (9)
Ingredients (9)
Instructions
Prepare the pajata (1 lb) by gently pulling off the exterior mesenteric fat from the intestine exterior, taking care not to spill the curdled milk within.
Cut the fat membrane into 3-inch pieces. Lay the intestines out on your work surface and cut into 5-inch segments. Carefully tie the ends of each segment together with the membrane to form a ring.
Heat the olive oil (2 Tbsp) in a large pan over low heat.
When the oil begins to shimmer, add the onion (½ medium). Season with a heavy pinch of salt and cook until very soft, about 20 minutes.
Add the pajata rings to the pan and season with salt and pepper.
Increase the heat to medium and cook, gently shaking the pan to prevent the casings from sticking, until lightly browned, about 3 minutes per side.
Add the wine (½ cup) and cook until the alcohol aroma dissipates, about 1 minute.
Add the tomatoes (14 oz) and water.
Comments
Purchase cookbook to comment