Rigatoni with Chicken Livers

Photo: Chris Court
Prep Time:
30 mins
Total Time:
45 mins

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.


  • 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

  • cup dry red wine

  • 1 ½ ounces Parmesan, grated (about ½ cup), plus more for serving

  • cup coarsely chopped fresh flat-leaf parsley leaves

  • Extra-virgin olive oil, for drizzling


  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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