Rigatoni With Braised Giblet Sauce

1. 1

   Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes.

2. 2

   Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces.

3. 3

   Add the giblets and neck to the pot; cook until browned, about 5 minutes.

4. 4

   Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes.

5. 5

   Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.

6. 6

   Add the wine and cook until slightly reduced, about 5 minutes.

7. 7

   Crush the tomatoes into the pot with your hands and pour in the juice from the cans.

8. 8

   Add 3 cups water and the parmesan rind, if using.

9. 9

   Increase the heat to high, bring to a boil and cook 5 minutes.

10. 10

    Stir, then reduce the heat to low.

11. 11

    Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.

12. 12

    Remove the neck; pull the meat off the bone, shred and return the meat to the sauce.

13. 13

    Remove the bay leaves.

14. 14

    Stir in the parsley; season with salt and pepper.

15. 15

    Bring a pot of salted water to a boil; add the pasta and cook as the label directs.

16. 16

    Drain and toss with the sauce.

17. 17

    Top with shaved parmesan.

18. 18

    Photograph by Kang Kim

* Per serving · 4 servings · Values may vary.