Rigatoni with pajata
Instructions
Peel the intestines and cut it into pieces of approx.
20 cm.
Put on a plate and sprinkle with vinegar.
Chop the onion, celery, parsley and Bacon and place them in a crock pot with two cloves of whole garlic and a little oil; FRY, remove garlic, add the intestines, salt, pepper and cloves, sprinkle with wine, evaporate and add the tomato sauce diluted in 4 cups of hot water.
Cook covered over low heat for about three hours.
The sauce should be thick, if you need to add more hot water.
Meanwhile boil the rigatoni until al dente, drain, pour into a warm dish and serve with the pajata and pecorino.
Ingredients and dosing for 4 persons
- 800 g of pajata (veal intestines)
- 200 g of type pasta rigatoni
- 50 g of bacon
- Onion
- Celery
- Parsley
- 2 cloves of garlic
- Tomato sauce
- 1 glass dry white wine
- Some of cloves
- Wine vinegar
- Grated pecorino romano cheese
- Olive oil extra virgin
- Salt
- Pepper