Rigatoni alla Pajata

Instructions

1. Prepare the pajata
   Rinse the pajata thoroughly under cold water. Cut into rings about 2-3 cm thick, keeping the natural casing intact so the milk curd remains inside during cooking.
2. Make the soffritto
   Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic, carrot, and celery, and sauté until softened and fragrant, about 5-7 minutes.
3. Brown the pajata
   Add the pajata rings to the pot and brown them on all sides, about 5-8 minutes. Season with salt and pepper.
4. Deglaze and add tomatoes
   Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, then add the crushed tomatoes and red pepper flakes if using. Stir to combine.
5. Simmer the sauce
   Reduce heat to low, cover, and simmer for about 45-60 minutes, until the pajata is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Cook the pasta
   While the sauce is in its final 15 minutes of cooking, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions, usually 10-12 minutes.
7. Combine and serve
   Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta directly to the sauce, along with a splash of the reserved pasta water. Toss well to combine. If the sauce seems too thick, add a bit more pasta water.
8. Finish with cheese
   Remove from heat, add half the Pecorino Romano cheese and toss. Serve immediately in warm bowls, topped with the remaining cheese.