Reviews Add Rating & Review 36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
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Gallery Rigatoni with Chicken Livers Credit: Chris Court Recipe Summary prep: 30 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 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
Gallery Rigatoni with Chicken Livers Credit: Chris Court
Recipe Summary prep: 30 mins total: 45 mins Servings: 6
Gallery
Rigatoni with Chicken Livers Credit: Chris Court
Rigatoni with Chicken Livers
Credit: Chris Court
Rigatoni with Chicken Livers
Recipe Summary prep: 30 mins total: 45 mins Servings: 6
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 6
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 6
6
Ingredients
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
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.
Reviews
Add Rating & Review 36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
Add Rating & Review
36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
36 Ratings 5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
5 star values: 3 4 star values: 8 3 star values: 18 2 star values: 6 1 star values: 1
All Reviews for Rigatoni with Chicken Livers
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rigatoni with Chicken Livers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
