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Author Notes: I know when I am cooking all day I do lots of tasting and come dinner time I am not always hungry. I do know well enough that at some point in the evening I will be starving so since I just needed to cut a few extra of the veggies I was already cutting I new this dish would come together easy. While I am not perfect and I am sure I waste more than my fair share I do try to use everything possible when I can. Giblets of all kinds make for an excellent, rich and wonderful ragu for pasta. Here I have used the turkey giblets but only used about half of the liver. The liver can take over the pasta and be to much for many people so I used a little restraint here. If you like these sorts of things I think you will like this. - thirschfeld
- 1 pound dried rigatoni pasta
- 6 to 8 ounces poultry giblets, minced, no more than 1 to 2 ounces being liver
- 1 1/4 cups onion, fine dice
- 1 cup carrot, fine dice
- 3/4 cup celery, fine dice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon rosemary, minced
- 1 1/2 tablespoons garlic, minced
- 3/4 cup dry red wine
- 1 1/2 cups poultry stock
- 1 tablespoon parsley, minced
- 3 tablespoons cream
- 1 1/2 tablespoons tomato paste
- 2 bay leaves
- parmesan cheese
- 1/2 teaspoon red wine vinegar
- Place a saute pan over high heat. When it is very hot add the olive oil. Add the giblets and season them with salt and pepper.
- Once they start to brown add the carrot, onion and celery. Saute them until they just begin to take on color. Add the bay leaves and garlic.
- Once the garlic is fragrant add the red wine, tomato paste and rosemary. Reduce the wine by half.
- Add the stock. Bring to a boil then reduce the heat to a simmer and simmer gently until the giblets are tender and the sauce has thickened.
- Bring a large pot of salted water to a boil and cook the rigatoni according to the time on the box.
- Near the end of the pasta cook time add the cream and bring the sauce to a boil. If the sauce seems to thick add a little of the pasta cooking water. Stir in the parsley and vinegar.
- Drain the pasta and add it to the sauce. Toss, plate and top with plenty of parmesan.