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Rigatoni with Chicken Livers

Rigatoni with Chicken Livers

Martha Stewart Living, March 2013 http://www.marthastewart.com/964330/rigatoni-chicken-livers
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  • Prep Time 30 minutes
  • Total Time 45 minutes
  • Yield Serves 6

Ingredients

    • 1 pound rigatoni
    • Coarse salt and freshly ground pepper
    • 1 pound chicken livers, any sinew removed, patted dry
    • 3 tablespoons unsalted butter, divided
    • 1 small onion, halved and thinly sliced lengthwise (about 1 cup)
    • 1 tablespoon finely chopped fresh sage leaves
    • 2/3 cup dry red wine
    • 1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
    • 1/3 cup coarsely chopped fresh flat-leaf parsley leaves
    • Extra-virgin olive oil, for drizzling

Directions

  1. Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
  2. 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.
  3. 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.

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