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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.