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Name: Authentic Rigatoni con la Pajata Recipe
Prep time: 20 min
Cook time: 75 min
Yield: 4
Cuisine: Italy
Ingredients: 1 lbs (500g) fresh Pajata (veal small intestine), cleaned and cut into 1-inch (2.5cm) pieces; 1 lb (450g) Rigatoni pasta; 1/2 cup (120ml) Extra Virgin Olive Oil; 1/2 cup (100g) Lard (Strutto) or butter; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 cup (240ml) Dry White Wine; 1/2 cup (120ml) Beef or Veal Stock; 1 cup (100g) Pecorino Romano cheese, finely grated; 1/2 cup (50g) Parmigiano Reggiano cheese, finely grated; Fresh Flat-Leaf Parsley, chopped (for garnish); Salt to taste; Freshly Cracked Black Pepper to taste

Rigatoni con la Pajata

🇮🇹 Italy

Lazio

Roman pasta with veal intestines

Pasta

Offal

Roman

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Ingredients

Rigatoni pasta

veal intestines

often cooked with tomatoes and pecorino cheese

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