© Con Poulos
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4 to 6

Chef Marco Canora likes spelt pasta, which is made with an ancient strain of wheat, but any good-quality whole-wheat rigatoni will work. Just check the ingredient list to make sure it’s whole grain and doesn’t contain sugar, colorings or other additives. Canora also recommends buying livers from pastured chickens because they’re more nutritious than those from factory-farmed birds. Slideshow: More Chicken Liver Recipes

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Suggested Pairing

Earthy chicken livers are fantastic with a minerally, fruit-forward red wine like Nerello Mascalese from Sicily’s Mount Etna.

You May Like