Chicken Liver Ragu Rigatoni

For restaurant-quality pasta at home, learning to use pasta cooking liquid to finish the sauce is essential—the dissolved starch in the water thickens the sauce while suspending the fat in a cream emulsion that clings to the noodles. For the best result, we love artisanal pastas like Pastaio Via Corta, Rustichella d’Abruzzo, Martelli, and Seggiano Organic. Each of these companies extrudes their pastas through bronze dies and makes their doughs from 100 percent durum semolina wheat, creating a rougher texture that helps the sauce cling to the noodle. Using store-bought chicken liver mousse makes this recipe quick without sacrificing flavor.

Nutrition Information

225 Calories

22g Carbohydrates

6g Protein

727mg Potassium

9g Fiber

1g Sugar

Ingredients

12 ounces uncooked bronze-cut rigatoni pasta (such as Barilla Collezione)
5 tablespoons cold unsalted butter (2 1/2 ounces), cut into 1/2-inch pieces, divided
1/4 cup finely chopped shallot (from 1 large shallot)
1 1/2 tablespoons (3/4 ounce) dry sherry
3/4 cup chicken stock
3 ounce chicken liver mousse (such as Fabrique Délices)
3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup), plus more for garnish
2 teaspoons chopped fresh rosemary, plus more for garnish
1 teaspoon sherry vinegar
1/4 teaspoon black pepper

Directions

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