Marc Vetri'S Rigatoni With Chicken Livers, Cipollini Onions, And Sage Recipe

1. 1

   Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.

2. 2

   Meanwhile, melt the 2 tablespoons butter in a large saute pan over medium-high heat. Add the onions and sage and cook until lightly browned, 3 to 4 minutes. Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute. Add a splash of pasta water, scraping the pan bottom.

3. 3

   Add the drained rigatoni to the pan. Toss with the 1/4 cup Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.

4. 4

   Divide among warm pasta bowls and garnish with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.