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
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
carrot, fine dice
celery, fine dice
extra virgin olive oil
1 1/2 tablespoons
dry red wine
1 1/2 cups
1 1/2 tablespoons
red wine vinegar
In This Recipe
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.