Steps

1. Rinse the pork offal from the package under water.
   🕒 01:14
2. Prepare 1% salt water, add a little vinegar, and bring to a boil.
   🕒 01:25
3. Add the pork offal to the boiling salt-vinegar water and blanch for 5 to 6 minutes, then drain.
   🕒 01:28
4. Finely chop the onion, carrot, and celery. [Chef's Tip!] In restaurants, we use a food processor to finely chop them, sauté them in plenty of olive oil, and store them frozen.
   🕒 01:54
5. Heat olive oil and garlic in a frying pan over low heat to release the aroma.
   🕒 02:03
6. Once fragrant, add the whole chili pepper.
   🕒 02:17
7. Add the finely chopped onion, carrot, and celery and cook slowly until sweet.
   🕒 02:29
8. Add white wine to the sautéed soffritto and let the alcohol evaporate.
   🕒 03:51
9. Add the blanched pork offal and simmer until the alcohol evaporates.
   🕒 04:00
10. Add the diced tomatoes and let them reduce.
    🕒 04:10
11. If the tomatoes start to reduce too much, add water.
    🕒 04:52
12. Season with a little salt and simmer for about 10 minutes.
    🕒 05:05
13. Place Italian parsley, lightly roasted pine nuts (a little), olive oil, and a little salt into a blender. [Chef's Tip!] Pine nuts are optional. It's delicious with just Italian parsley and olive oil.
    🕒 06:08
14. Blend all ingredients until pureed. [Chef's Tip!] This Itapase can be used in various dishes.
    🕒 06:47
15. Boil water for pasta in a separate pot and start cooking the 100g of penne.
    🕒 04:25
16. Add a generous amount of pepper to the sauce and adjust the taste. [Chef's Tip!] You can also add a small amount of miso as a hidden flavor.
    🕒 07:48
17. Add olive oil and 2 pieces of butter, let them melt, and blend for a smoother texture.
    🕒 08:23
18. Add the cooked penne to the sauce and mix well.
    🕒 08:36
19. Finally, add cheese and stir.
    🕒 08:44
20. Roughly plate the pasta and generously top with the pork offal.
    🕒 08:50
21. Drizzle the prepared Italian parsley paste (Itapase) over the top.
    🕒 09:00