Spelt Rigatoni with Chicken Livers, Leeks and Sage

Name: Spelt Rigatoni with Chicken Livers, Leeks and Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spelt rigatoni; 3 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 3 scallions, thinly sliced; 2 leeks, white and light green parts only, thinly sliced; 1 large shallot, thinly sliced; Fine sea salt; Pepper; 2 tablespoons chopped sage; 1 pound chicken liverstrimmed, patted dry and cut into 1/2-inch pieces; 1/4 cup dry white wine; 1 cup freshly grated Parmigiano-Reggiano cheese; Lemon wedges, for serving

Servings: persons

1 pound spelt rigatoni
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 scallions, thinly sliced
2 leeks, white and light green parts only, thinly sliced
1 large shallot, thinly sliced
Fine sea salt
Pepper
2 tablespoons chopped sage
1 pound chicken liverstrimmed, patted dry and cut into 1/2-inch pieces
1/4 cup dry white wine
1 cup freshly grated Parmigiano-Reggiano cheese
Lemon wedges, for serving

1
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes.
2
Drain, reserving 1/2 cup of the pasta water.
3
Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter in the olive oil.
4
Add the scallions, leeks and shallot and season with salt and pepper.
5
Cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
6
Stir in the sage.
7
Increase the heat to high.
8
Season the livers with salt and pepper and add them to the skillet.
9
Cook, stirring occasionally, until golden all over, about 2 minutes.
10
Add the wine and cook until evaporated, 1 minute.
11
Add the pasta, 1/4 cup of the reserved pasta water, 1/2 cup of the cheese and the remaining 1 tablespoon of butter to the livers and season with salt and pepper.
12
Remove the skillet from the heat and toss the pasta.
13
Add the remaining pasta water if necessary.
14
Transfer the pasta to plates, top with the remaining 1/2 cup of cheese and serve with lemon wedges.

409

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound spelt rigatoni, 3 tablespoons unsalted butter, 1 tablespoon extra-virgin olive oil, 3 scallions, thinly sliced, and more.

Yes, Spelt Rigatoni with Chicken Livers, Leeks and Sage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!