Rigatoni with Chicken Livers, Sausage, Smoked Pancetta, and Sage

Ingredients

• Rigatoni (A hearty pasta shape is recommended; no amount stated.)
• Smoked pancetta (Diced; no amount stated.)
• Onion (No amount stated.)
• Fresh sage (A few leaves; no exact amount stated.)
• Extra-virgin olive oil (A little, for cooking; no amount stated.)
• Sausage (Casing removed and cut into pieces; animal type and amount not stated.)
• Chicken livers (Trim the membrane and roughly chop, leaving some texture; amount not stated.)
• Butter (A little is added during cooking and again to finish; no amount stated.)
• Salt (To season; no amount stated.)
• Freshly ground black pepper (To season; no amount stated.)
• Dry white wine (For deglazing; reduce until the wine has cooked down. No amount stated.)
• Pasta cooking water (A little, to finish the sauce; no amount stated.)
• Parmesan (A little, folded into the pasta; no amount stated.)
• Scallion (Fresh, for topping; amount not stated.)

Steps

1. 1

   Dice the smoked pancetta. Prepare the onion and fresh sage.

2. 2

   Remove the sausage casing, then cut or break the sausage into pieces.

3. 3

   Trim the chicken livers by following the membrane with a knife held nearly flat against the board, using little pressure. Remove the membrane, then roughly chop the livers, leaving some texture.

4. 4

   Heat a little extra-virgin olive oil in a pan. Add the diced pancetta.

5. 5

   Add the sausage pieces. Brown the pancetta and sausage a bit.

6. 6

   Add the onion and sage to the pan.

7. 7

   Add a little butter and cook the mixture until the aromatics have started to cook and the meat has some color.

8. 8

   Bring a pot of water to a boil and cook the rigatoni according to its package directions. The creator adds the pasta while the pan mixture is nearly ready for the livers.

9. 9

   Turn up the heat under the pan a little. Add the chopped chicken livers and sear briefly, stirring to bring the ingredients together. Avoid overcooking; the creator prefers the livers tender and creamy.

10. 10

    Season with salt and freshly ground black pepper.

11. 11

    Pour in dry white wine to deglaze the pan, scraping the bottom to lift the flavorful browned bits. Let the wine reduce all the way down, then turn off the heat while the pasta finishes cooking.

12. 12

    When the pasta is ready, add it to the pan. Add a little pasta cooking water and a little butter, then finish the pasta in the sauce.

13. 13

    Add a little Parmesan and fold it into the pasta until creamy.

14. 14

    Serve topped with fresh scallion. Add extra chicken liver on top if desired; the creator does so when tasting.

Notes

The source gives no ingredient quantities, serving yield, or precise cook times, so these are not provided in the ingredient list; servings and time estimates are approximate. The video mentions a quick sear and reducing the wine but does not specify exact durations or pasta-cooking instructions.

Nutrition per serving

• main
• Italian
• pasta
• fall
• rustic
• pork
• poultry
• stovetop