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1
Slice the gizzards thinly, about 1/4-inch thick, and rinse thoroughly in cold water.
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2
Pat dry.
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3
In a heavy-bottomed saucepan with a lid, heat 1 tablespoon olive oil until hot but not smoking.
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4
Add the scallions and, using a wooden spoon, push the scallions through the oil and around the bottom of the pan to infuse the scallion flavor through the oil.
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5
Add the chicken gizzards, and cook, turning occasionally, until golden brown on all sides, about 5 to 7 minutes.
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6
Add the red wine and continue cooking until the wine reduces by half.
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7
Add the rosemary, sage and bay leaf.
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8
Cover the pan and let simmer gently, about 5 minutes.
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9
In the meantime, bring 6 quarts water to a rolling boil in a pasta pot.
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10
Add 2 tablespoons of salt.
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11
Remove the lid from the saucepan and begin adding the vegetable stock bit by bit so that the pan is never dry, until all the stock is used.
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12
Add the tomato paste, season with salt and pepper, and let simmer 5 minutes more.
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13
Remove from the heat.
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14
Drop the fresh pasta into the pasta pot and cook until al dente.
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15
Drain the pasta and pour into a bowl large enough to hold all the pasta and the sauce.
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16
Drizzle the remaining 2 tablespoons olive oil over the pasta and toss so that the noodles are slightly coated.
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17
Add the gizzard ragu, being certain to remove the bay and sage leaves, and serve immediately.
