Marc Vetri'S Rigatoni With Chicken Livers, Cipollini Onions, And Sage Recipe

• 1 pound refrigerated extruded Rigatoni, or 14 ounces boxed 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 and freshly ground 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. Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.
2. Meanwhile, melt the 2 tablespoons butter in a large saute 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.
3. Add the drained rigatoni to the pan. Toss with the 1/4 cup Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
4. Divide among warm pasta bowls and garnish with Parmesan cheese.

rigatoni, unsalted butter, onions, sage, salt, chicken livers, parmesan cheese

Taken from www.seriouseats.com/recipes/2012/02/marc-vetris-rigatoni-with-chicken-livers-cipollini-onions-and-sage-recipe.html (may not work)