Ingredients
For 4 servings. All ingredients are generic, never brand names.
- Rigatoni400 g
- Pajata (milk-fed veal intestines), cleaned and tied into rings600 g
- Extra-virgin olive oil4 tbsp
- Onion1
- Garlic clove1
- Tinned tomatoes700 g
- Cloves2
- Pecorino Romano, finely grated100 g
- Salt1 1/2 tsp
- Black pepper1/2 tsp
Method
- BoilCook the pasta in well-salted boiling water until al dente; keep a mug of pasta water.
- PajataBrown the pajata rings with onion and garlic.
- SauceAdd tomatoes and cloves; simmer gently 1 1/2 hours until the milky filling thickens the sauce.
- TossToss rigatoni with the sauce and pecorino.
Nutrition per serving
| Calories | 755 kcal |
|---|---|
| Protein | 30.2 g |
| Carbohydrates | 99.6 g |
| Fat | 26.9 g |
| Fibre | 6.7 g |
| Sugar | 19.9 g |
| Sodium | 1832 mg |
| Saturated fat | 9.3 g |
| Serving size | about 500 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk. Use halal-certified meat and poultry.
Quick answers
How long does Rigatoni con la Pajata take to make?
About 2 h 10 min in total: 20 min of preparation and 1 h 50 min of cooking.
How many calories are in Rigatoni con la Pajata?
About 755 kcal per serving, with 30 g of protein. The recipe makes 4 servings of about 500 g each.
Which allergens does Rigatoni con la Pajata contain?
Based on its ingredients it contains Milk. Always check the labels of packaged ingredients.
Where is Rigatoni con la Pajata from?
Rigatoni con la Pajata is a main course from Italy. Roman rigatoni with milk-fed veal intestines in tomato sauce.