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The authentic Roman Pajata explained by Arcangelo Dandini

Rigatoni Pajata

This is a dish of Jewish and Roman origin and it dates back to the half of sixteenth century. Of course the Hebrews didn't add tomato and pecorino cheese.


by Arcangelo Dandini

Ingredienti Ingredients for 4 people

800 g veal

400 g rigatoni pasta produced by Pastificio dei Campi

750 ml pulped tomatoes

1 small onion


4 cloves

1 glass of Trebbiano or Frascati wine

4 spoonfuls of extra virgin olive oil (or 50 g of lard)

Roman pecorino cheese, grated

half a chilli

Mothia salt

Preparazione Directions

Wash the meat with care.

Cut it into pieces 30 centimetres long and then tie the ends in the shape of a doughnut.

Chop the onion and the celery finely and brown them in the oil (or in the lard). Add the cloves and cook for about 10 minutes. Then add the meat and cook for more 10 minutes. Add the wine and let it evaporate.

Add the pulped tomatoes, the salt and the chilli. Cook on a low heat for about 2 hours.

Strain the pasta slightly underdone and mix it to the sauce.

Sprinkle with grated pecorino cheese and serve.

Wine pairing: Montepulciano d'Abruzzo or Cesanese del Piglio


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