Savory Sage Chicken Liver Rigatoni Pasta
Rigatoni tossed in a rich sage butter sauce with minced chicken livers, sherry, and Parmesan — an elegant, savory pasta night favorite.
Equipment
- Large fry pan (sauté pan)
- Large pot
Ingredients
- 14 ounces rigatoni dry pasta
- 5 tablespoons unsalted butter
- 1/3 cup cipollini onions shallots or yellow onion thinly sliced into rings
- 12 fresh sage leaves
- salt to your liking
- freshly ground pepper to your liking
- 8 ounces chicken livers minced
- 1 1/2 tablespoons dry sherry
- 1/2 cup of chicken stock
- 1/2 cup Parmesan cheese grated with extra to serve at the table
Instructions
- Cook the rigatoni in a large pot of salted boiling water until al dente, reserving some pasta water before draining.
- Melt the butter in a large fry pan over medium heat until it turns golden and smells nutty, about 4 minutes.
- Add the sliced cipollini onions and sage leaves to the pan and cook until lightly browned, about 4 minutes.
- Season the onions and sage with salt and pepper, then add the minced chicken livers and cook for about 2 minutes.
- Add the dry sherry and chicken stock to deglaze the pan, simmer briefly, then whisk in the remaining butter.
- Add the cooked rigatoni to the pan and toss with the Parmesan cheese and reserved pasta water until you reach the desired consistency.
- Garnish with extra Parmesan cheese and serve immediately.
