Recipes Ingredients Meat & Poultry Chicken Rigatoni with Chicken Livers 3.2 (36) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 24, 2017 Print Share Share Tweet Pin Email Photo: Chris Court Prep Time: 30 mins Total Time: 45 mins Servings: 6 A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish. 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 ⅔ cup dry red wine 1 ½ ounces Parmesan, grated (about ½ cup), plus more for serving ⅓ cup coarsely chopped fresh flat-leaf parsley leaves Extra-virgin olive oil, for drizzling Directions 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. Print