In Which I Attempt Marc Vetri’s “Most Famous Pasta Dish”: Pasta with Chicken Livers recipe

it looks nothing like the pic on the website, but that is my fault

it looks nothing like the pic on the website, but that is my fault

I have no idea who Marc Vetri is, nor had I ever heard of his “most famous pasta dish” before I found the recipe on Google. I *did* know about my cousin Rubeli in Italy’s famous chicken liver pasta dish, but didn’t have her recipe. Even my mom raved about it and she HATES liver.

That is how Marc Vetri’s recipe stumbled into my life. I am so glad that it did.

It was SUPER simple and I barely took liberties with the recipe, which is rare for me.  I added some squashed and minced garlic to the onion frying stage.  That’s IT.  I didn’t use quite as many sage leaves, because I am always highly suspicious of recipes with sage.  I think I picked 7 out of my garden instead of the 12.  I ALSO did not use any rigatoni, as I used all of boxes I had a few days ago.

My version had a mix of spiral pastas and shells, because I needed to use them up and thought I’d be the only one eating them.

I loved it- even if it wasn’t as pretty as the original.  Maisie loved it, too.

Maisie loves chicken livers

Maisie loves chicken livers

Marc Vetri’s Most Famous Pasta Dish: Pasta With Chicken Livers Recipe (with my tweaks)

Prep Time: 15 minutes Cook Time: 35 minutes Level of Difficulty: Easy Serving Size: 4
Ingredients
1 (14-ounce) box dried spiral and other shaped pastas
2 tablespoons unsalted butter, plus more for sauce
2 onions, peeled and thinly sliced
4 garlic, squished and minced
7 fresh sage leaves
salt
freshly ground black pepper
8 ounces chicken livers, minced
1/4 cup grated Parmesan cheese, plus more for garnish
Directions

Bring a large pot of salted water to a boil.
Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
While the pasta boils, melt the 2 tablespoons of butter in a large sauté pan over medium-high heat.
Add the onions, garlic, and sage and cook until lightly browned, 3 to 4 minutes.
Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
Add a splash of pasta water, scraping the pan bottom.
Add the drained pasta to the pan.
Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
Divide among warm pasta bowls and garnish with Parmesan cheese to serve.

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