Rigatoni pasta with lamb pajata
This hearty meal from Lazio is the perfect winter warmer.
• 1 kg lamb’s intestines, thoroughly cleaned
• 400g rigatoni pasta
• ½ onion, chopped
• 1 celery stalk, chopped
• 1 carrot, finely diced
• 50g pancetta or bacon, chopped
• ½ glass of white wine
• 1 garlic clove
• 600g tomato purée (passata)
• Olive oil
• Black pepper
• Salt
• Chilli flakes
• Pecorino cheese
1. Heat the oil in a pan. Add the pancetta, followed by the onion, carrot, celery and garlic. Once these have softened add the intestines. Cook for 10 minutes. Discard the garlic. Season with pepper, salt and chilli. Pour in the white wine and allow to evaporate.
2. Add the tomato purée and simmer for about 2 hours, stirring occasionally and adding water if needed.
3. Cook the rigatoni in boiling salted water until al dente. Remove sauce from heat. Drain pasta and toss into the pan with the sauce. Stir and serve with freshly-grated Pecorino cheese.