rigatoni with chicken livers

Rigatoni with Chicken Livers

Serves 6.  I don’t usually like chicken liver (expect as paté) but this recipe from Martha Stewart Living (March 2013) was wonderful. 

            1 lb. rigatoni

            coarse salt and freshly ground black pepper

            1 lb. chicken livers, any sinew removed, patted dry

            3 Tbs. butter, divided

            1 small onion, halved and thinly sliced lengthwise (about 1 c.)

            1 Tbs. finely chopped fresh sage leaves

            ⅔ c. dry red wine

            1½ oz. Parmesan, grated (about ½ c.), plus more for serving

            ⅓ c. coarsely chopped fresh parsley

            olive oil for drizzling

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

Season livers with salt and pepper.  Melt 2 Tbs. butter in a large sauté 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 Tbs. butter.  Add onion and ¼ tsp. 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 ½ c. reserved pasta cooking 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.