Rigatoni With Pajata — Authentic Italian Recipe
Rigatoni con la pajata — ricetta di primi piatti asciutti della tradizione Lazio, preparata con vitello, pasta e olio extra vergine di oliva. Procedimento spieg
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myitalian.recipes.
Cooking tools:
- Butcher's twine
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Pot
- Colander
- Grater
- Measuring spoon
- Stove
- Plate
- Airtight container
- Refrigerator
- Freezer
Ingredients
- 1 kg e 800 gr di "pajata" (intestino di vitello da latte in origine di bue)
- 600 grams of pasta, rigatoni
- 3 cucchiai di olio extravergine d'oliva
- 50 grams of lard
- garlic to taste
- onions to taste
- 3 chiodi di garofano
- mezzo bicchiere di vino bianco secco
- 1800 grams of tomatoes, pelati
- 1 cucchiaio di conserva di pomodoro
- salt to taste
- pepper to taste
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