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
Ingredients
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1 pound
dried rigatoni pasta
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6 to 8 ounces
poultry giblets, minced, no more than 1 to 2 ounces being liver
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1 1/4 cups
onion, fine dice
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1 cup
carrot, fine dice
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3/4 cup
celery, fine dice
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1 tablespoon
extra virgin olive oil
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1 tablespoon
rosemary, minced
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1 1/2 tablespoons
garlic, minced
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3/4 cup
dry red wine
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1 1/2 cups
poultry stock
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1 tablespoon
parsley, minced
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3 tablespoons
cream
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1 1/2 tablespoons
tomato paste
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2
bay leaves
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parmesan cheese
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1/2 teaspoon
red wine vinegar
Directions
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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.
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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.
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Once the garlic is fragrant add the red wine, tomato paste and rosemary. Reduce the wine by half.
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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.
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Bring a large pot of salted water to a boil and cook the rigatoni according to the time on the box.
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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.
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Drain the pasta and add it to the sauce. Toss, plate and top with plenty of parmesan.
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