Marc Vetris Most Famous Pasta Dish: Rigatoni With Chicken Livers

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes.

3. 3

   Drain the pasta, reserving the pasta water.

4. 4

   While the pasta boils, melt the 2 tablespoons of butter in a large saute pan over medium-high heat.

5. 5

   Add the onions and sage and cook until lightly browned, 3 to 4 minutes.

6. 6

   Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.

7. 7

   Add a splash of pasta water, scraping the pan bottom.

8. 8

   Add the drained rigatoni to the pan.

9. 9

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

10. 10

    Divide among warm pasta bowls and garnish with Parmesan cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.