Rigatoni With Chicken Livers Recipes

RIGATONI WITH CHICKEN LIVERS

Steps:

• Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
• Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
• Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

RIGATONI WITH CHICKEN LIVERS

Steps:

• Bring a large pot of salted water to a boil.
• Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
• While the pasta boils, melt the 2 tablespoons of butter in a large sauté pan over medium-high heat.
• Add the onions and sage and cook until lightly browned, 3 to 4 minutes.
• Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
• Add a splash of pasta water, scraping the pan bottom.
• Add the drained rigatoni to the pan.
• Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
• Divide among warm pasta bowls and garnish with Parmesan cheese to serve.