Rigatoni con la pajata

Method

1. 1 Rinse the pig's intestines thoroughly with salt and vinegar, then soak them in cold water for 2 hours, changing the water three times.
2. 2 Cut the pieces into 15 cm lengths, then tie each piece into a circle with thread.
3. 3 Tying it into a ring is how the contents are kept from spilling out; this is what thickens the sauce in pajata.
4. 4 Sauté the onions with pork fat and dried chili peppers, then add the pork sausage rings and sear for 6 minutes.
5. 5 Pour in the white wine, bring to a boil, then add the canned tomatoes and simmer over low heat for 100 minutes.
6. 6 Boil the pasta until soft, then mix it into the sauce and sprinkle with Pecorino cheese and parsley.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: Incubate under high pressure for 35 minutes, then release the pressure naturally, then open the lid and boil for 12 minutes until the liquid evaporates.