Marc Vetris Rigatoni with Chicken Livers Cipollini Onions and Sage Recipe
Ingredients
- 1 pound refrigerated extruded Rigatoni, or 14 ounces boxed dried rigatoni
- 2 tablespoons unsalted butter, plus more for sauce
- 8 small cipollini onions, peeled and thinly sliced into rings
- 12 fresh sage leaves
- Salt and freshly ground pepper
- 8 ounces chicken livers, minced
- 1/4 cup grated Parmesan cheese, plus more for garnish
Instructions
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