PASTA RIGATONI CON LA PAJATA - TUTORIAL - la video ricetta di Chef Max Mariola

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 ingredients: chop the half onion and prepare the fresh chili.

In a pan, heat some extra virgin olive oil and sauté the chopped onion until translucent.

Add the pajata to the pan and cook until browned.

Pour in the white wine and let it evaporate.

Add the passata di datterini and let it simmer for a while.

Meanwhile, cook the rigatoni in boiling salted water until al dente.

Drain the rigatoni and add them to the sauce, mixing well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens