Marc Vetris Most Famous Pasta Dish: Rigatoni With Chicken Livers

• 1 (14-ounce) box dried rigatoni
• 2 tablespoons unsalted butter, plus more for sauce
• 8 small cipollini onions, peeled and thinly sliced into rings
• 12 fresh sage leaves
• salt
• freshly ground black pepper
• 8 ounces chicken livers, minced
• 1/4 cup grated Parmesan cheese, plus more for garnish

1. Bring a large pot of salted water to a boil.
2. Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes.
3. Drain the pasta, reserving the pasta water.
4. While the pasta boils, melt the 2 tablespoons of butter in a large saute pan over medium-high heat.
5. Add the onions and sage and cook until lightly browned, 3 to 4 minutes.
6. Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
7. Add a splash of pasta water, scraping the pan bottom.
8. Add the drained rigatoni to the pan.
9. Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
10. Divide among warm pasta bowls and garnish with Parmesan cheese to serve.

rigatoni, unsalted butter, onions, sage, salt, freshly ground black pepper, chicken livers, parmesan cheese

Taken from www.foodrepublic.com/recipes/marc-vetris-most-famous-pasta-dish-rigatoni-with-chicken-livers-recipe/ (may not work)