Rigatoni with Pajata

If the Pajata is not already prepared, thoroughly clean the suckling calf intestines and tie them into rings, ensuring the chyme remains inside as this is crucial for the flavor.

Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Add the Yellow onion and cook gently until softened and translucent, about 8-10 minutes. Add the Garlic cloves and Red chili flakes, cooking for another 1-2 minutes until fragrant, being careful not to burn the garlic.