RIGATONI WITH CHICKEN LIVERS

Rigatoni with Chicken Livers image

Number Of Ingredients 8

1 box Dried rigatoni
2 tablespoon Unsalted butter
8 cloves Cipollini onions, small, peeled and thinly sliced into rings
12 pieces Sage leaves
1 dash salt
1 dash pepper
8 ounces Chicken livers, minced
1/4 cup Parmesan cheese, grated

Steps:

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, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
While the pasta boils, melt the 2 tablespoons of butter in a large sauté 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.
Add the drained rigatoni to the pan.
Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
Divide among warm pasta bowls and garnish with Parmesan cheese to serve.