You’ll need an onion, celery, olive oil, salt, chili pepper, white wine, tomato sauce (you can find good quality “passata” at the “Capato da Nonna Betta” boutique) and some veal (or lamb) intestines, which is locally called “pajata”. Have your butcher carefully trim and peel the intestines for you. You need the sections to be about 30 cm long.
Tie the ends of each veal intestine tract “tube” to form a ring. You won’t need to do this if you’re using lamb intestines, simply chop these in 1-inch sections.
Mince the onion and celery and sauté in 4 tbsp of olive oil. Add the prepared pajata and cook for 10 minutes. Pour in the white wine and allow it to evaporate over vivacious heat. Add the tomato sauce, salt and chili, and simmer over low heat for about 2 hours.
Cook your rigatoni separately in plenty boiling water until al dente, drain and dress with the cooked pajata sauce.