A Daily Dinner: Rigatoni With Chicken Livers, Cipollini Onions and Sage

Chicken Liver, Cipollini Onions and Sage with Rigatoni from the Wall Street Journal

Sick of liver yet?

Between Monday’s mousse, Tuesday’s sandwich and today’s dinner, liver has been in heavy rotation here.

Ingredients for Chicken Liver, Onion and Sage Pasta

This recipe, which I came across while browsing the Wall Street Journal’s Off-Duty section, was what inspired me to pick up some livers in the first place.

The article in question talked about multiple uses for the versatile organ meat, but outside of making mousse, the included pasta recipe really stuck with me.

Luckily, the greenmarket had everything I needed—perfect cipollini onions, the most beautiful sage I’ve ever seen, fresh butter and big bags of meaty chicken livers. I used fresh rigatoni, but dried noodles would work just the same.

Use chicken livers in a creamy pasta dish

Rigatoni With Chicken Livers, Cipollini Onions and Sage
Adapted from Mark Vetri’s Rustic Italian Food

1 lb. refrigerated fresh rigatoni
3 tbsp. unsalted butter, plus 1-2 tbsp. for sauce
8 small cippolini onions, peeled and thinly sliced into rings
12 fresh sage leaves
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. chicken livers, sinew removed, minced
1/2 c. Pecorino-Romano, grated

1. Bring a large pot of salted water to a boil. Drop in pasta, quickly return to a boil and cook until pasta is tender yet firm, 2-7 minutes depending how long it has been refrigerated. Drain pasta, reserving the cooking water.
2. Meanwhile, melt 3 tbsp. butter in a large sauté pan over medium-high heat. Add onions and sage and cook until lightly browned, 3-4 minutes. Season with salt and pepper and add chicken livers, cooking 1 minute. Add a splash of reserved pasta water, scraping the pan bottom as you collect it.
3. Add drained rigatoni to the pan. Toss with cheese and additional butter and pasta water as needed to make a creamy sauce.
4. Adjust seasoning as needed, then divide among pasta bowls and garnish with grated Parmesan.

Chicken Liver Pasta with Cipollini Onions and Sage

Even if you think you don’t like liver, as the author in the aforementioned article did, dishes like this can change your mind. The buttery richness of the sauce mellows out any overwhelming tinges of liver that can be off-putting.

This is a far cry from the liver and onions your mom used to make.

- Laura

4 Comments

  1. Amy
    Mar 29, 2012 @ 17:43:28

    I love livers – and this looks so earthy and good. I’d even add some wine to it for some more depth (and more of a sauce). Yum!

    xoxo,
    mon amy

    Reply

  2. Katie | Healthnut Foodie
    Apr 06, 2012 @ 20:34:25

    I love the simplicity of these flavors. I’m still scared of liver, so I’m thinking mushrooms or sausage. Great looking recipe!!! I’m pinning this!

    Reply

  3. Holly
    Jun 19, 2012 @ 19:21:12

    Thank you for sharing this. I’m in love with this dish after having it at Vetri’s Osteria. If you haven’t yet huffed down to Philly to taste it from Vetri’s kitchen, fresh, tried and true, among his other menu offerings, please do. It’s an amazing thing.

    And love this blog.

    Reply

    • Smith & Ratliff
      Jun 21, 2012 @ 14:39:28

      Thanks, Holly! I would love to try the dish at his restaurant; I’m sure mine doesn’t do it justice. -LR

      Reply

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