Let’s now talk about a classic food of Roman cuisine: the rigatoni with pajata sauce. This is a recipe of popular origins, traditionally prepared using calf meat, although it has been replaced by the lamb because of the prohibitions related to mad cow disease.
The pajata is related to the tradition of the “quintoquarto” and the term – purely Roman – refers to the small intestine of the calf. This ingredient, combined with tomato, bacon and pecorino romano, gives birth to one of the symbols of Rome, even quoted by the famous actor Alberto Sordi in “Il Marchese del Grillo”.
The story of the pajata was born in the Roman district of Testaccio thanks to the “scortichini“, the workers of the local slaughterhouse.
At the end of the day, these employees received a miserable pay and a bag containing the scraps of slaughtered meat: offal, feet and tongue.
The workers, after that, went to the tavern of the area with the received waste and demanded to cook something hearty with it, in order to feed the family.
So the rigatoni with pajata sauce were born, a food of poor origins – indeed, very poor – , today cooked in every Roman restaurant and sought after by tourists.
The one we propose below is the traditional recipe,in which the use of rigatoni pasta is expected. Of course, the type of pasta you are going to use doesn’t change the taste, so feel free to choose the one you like.
The recipe is for 4 persons
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