Ingredients: Veal pajata sauce with fresh peeled tomato, 3 pajata wheels, all cooked with onion, white wine, nutmeg, olive oil, salt and cubeba pepper.
Rigatoni Mancini pasta: 500gr pack to be cooked and 40gr Parmesan, supplied separately.

Preparation: Cook the pasta in salted, boiling water. Pour the contents of the jar into a large pan. When cooked, drain the pasta and put it in a pan with the sauce. If the pasta turns out to be too thick, add a little cooking water. Skip everything and serve, taking care to put the pajata wheels covered with grated Parmesan on the surface, the pepper is contained in the sauce but if you want you can sprinkle it to finish the dish.