Entree: Italy – Lazio / Rome – Rigatoni con la Pajata (Rigatoni with stewed milk‑fed calf intestines finished with Pecorino cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) rigatoni
- 1 pajata (milk‑fed calf intestine with chyme), approx. 1.5 lb (700 g)
- 3 tbsp (45 ml) extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 garlic clove, lightly crushed
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned whole peeled tomatoes, crushed by hand
- 1 cup (100 g) freshly grated Pecorino Romano cheese, plus extra for serving
- 1/2 to 1 cup (120–240 ml) reserved pasta water as needed
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Clean and prepare the pajata: rinse well under cold water, leaving chyme intact; cut into 1–1.5 inch (2.5–4 cm) rings and tie the ends if needed to keep contents in place.
2. Bring a large pot of salted water to a simmer, add the pajata rings and blanch 5 minutes to remove impurities; drain and set aside.
3. In a wide sauté pan, heat the olive oil over medium heat, add the chopped onion and crushed garlic and sweat until translucent but not browned, about 5–7 minutes.
4. Raise heat to medium-high, add the pajata rings and sear briefly to color, then deglaze with the white wine and let it reduce by half.
5. Add the crushed tomatoes, reduce heat to low, cover partially and simmer gently for 30–45 minutes until the pajata is tender and the sauce has melded; season with salt and pepper.
6. Meanwhile cook the rigatoni in the reserved pot of boiling salted water to 1–2 minutes shy of al dente according to package directions; reserve 1/2–1 cup (120–240 ml) pasta water, then drain the pasta.
7. Remove the pan from heat; add the hot rigatoni to the sauce and toss, then sprinkle in the grated Pecorino Romano a ladle at a time, tossing vigorously and adding reserved pasta water as needed to form a creamy, emulsified sauce that coats the pasta.
8. Taste and adjust seasoning with salt and pepper. Serve immediately with additional grated Pecorino and chopped parsley if desired.