Rigatoni with Pajata Sauce

Ingredients

• 400g (14 oz) rigatoni pasta 400g (14 oz) rigatoni pasta
• 500g (1.1 lb) beef intestines 500g (1.1 lb) beef intestines
• 250g (8.8 oz) veal sweetbreads 250g (8.8 oz) veal sweetbreads
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Freshly grated Pecorino Romano cheese, for garnish Freshly grated Pecorino Romano cheese, for garnish
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Clean the beef intestines and veal sweetbreads thoroughly, removing any excess fat or membranes. Cut them into small pieces.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
3. 3.
   Add the beef intestines and veal sweetbreads to the pot, stirring well to coat them with the onion and garlic mixture. Cook for about 10 minutes, until they start to brown.
4. 4.
   Pour in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir everything together and bring the sauce to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the sauce cook for about 2 hours, stirring occasionally. The sauce should thicken and the meat should become tender.
6. 6.
   While the sauce is simmering, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta and set it aside.
7. 7.
   Once the sauce is ready, combine it with the cooked rigatoni pasta, tossing gently to coat the pasta evenly.
8. 8.
   Serve the Rigatoni with Pajata Sauce hot, garnished with freshly grated Pecorino Romano cheese and chopped parsley.

Treat your ingredients with care...

• Beef intestines — Ensure thorough cleaning and removal of excess fat and membranes before cooking.
• Veal sweetbreads — Soak in cold water for 1 hour before cooking to remove any impurities and improve tenderness.

Tips & Tricks

• If beef intestines and veal sweetbreads are not readily available, you can substitute with other organ meats like liver or kidney for a similar rich flavor.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• Allow the sauce to simmer slowly for the best results, as this will enhance the flavors and tenderize the meat.
• Serve the dish with a side of crusty Italian bread to soak up the delicious sauce.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve Rigatoni with Pajata Sauce as a main course, accompanied by a fresh green salad and a glass of red wine. The dish is best enjoyed hot, allowing the flavors to fully develop.

Presentation advice

To present this dish beautifully, plate the rigatoni with the pajata sauce in a shallow pasta bowl. Sprinkle freshly grated Pecorino Romano cheese over the top and garnish with a sprinkle of chopped parsley. The vibrant colors and enticing aroma will make it irresistible.