Pasta con la pajata, la ricetta come da tradizione

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are leaner, while ground beef is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic option, while cooking wine is often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free, while Pecorino is often less costly.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be healthier but may be seasonal; store-brand options are budget-friendly.

Prepare the pajata by cleaning and cutting it into pieces.

Chop the celery, carrots, and onion.

In a pan, heat the olive oil and sauté the chopped vegetables until soft.

Add the pajata to the pan and cook until browned.

Pour in the white wine and let it evaporate.

Add the tomato sauce and season with salt and pepper, then simmer until the pajata is tender.

In a separate pot, cook the mezzi rigatoni in salted boiling water until al dente.

Drain the pasta and combine it with the sauce and pajata mixture.

Serve hot, garnished with grated pecorino cheese.

Cooking Techniques

Spice Level:

Dietary

Allergens