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 pasta al dente according to the package instructions with salted water.
Reserve 1 cup of pasta water
While the pasta is cooking, melt the 2 tablespoons of butter in a large fry pan (sauté pan) over medium-high heat stirring frequently until golden and smell nutty about 4 minutes.
Add the cipollini onions and sage and cook until the onions are lightly brown. This should take about 4 minutes.
Season the onions and sage with freshly ground pepper and salt to your liking. Add the minced chicken livers. Cook for about two minutes.
Add the sherry and chicken stock to deglaze, scraping the bottom of the pan to loosen up anything stuck to it. Bring it to a simmer and whisk in the butter.
Add the pasta to the saucepan and toss with the Parmesan cheese, add the reserved pasta water a little at a time to the consistency you want.
Garnish with cheese and serve