Rigatoni With Chicken Livers Recipes
RIGATONI WITH CHICKEN LIVERS
A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
- Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
- Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
RIGATONI WITH CHICKEN LIVERS
Number Of Ingredients 8
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.
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- In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, reserving 1/2 cup of the pasta water.
- Meanwhile, in a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the scallions, leeks and shallot and season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Stir in the sage.
- Increase the heat to high. Season the livers with salt and pepper and add them to the skillet. Cook, stirring occasionally, until golden all over, about 2 minutes. Add the wine and cook until evaporated, 1 minute.
- 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. Remove the skillet from the heat and toss the pasta. Add the remaining pasta water if necessary. Transfer the pasta to plates, top with the remaining 1/2 cup of cheese and serve with lemon wedges.
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- While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.
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- Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.
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- Start by bringing a large pot of water to boil to cook the pasta. Many home cooks, including myself, underestimate how long it takes to (1) bring the water to boil and (2) cook the pasta. We end up with a finished sauce waiting for the pasta to cook.
- Get the water boiling before you need to throw in the pasta. And don't forget to season the water with a little salt.
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