When it comes to a dinner recipe that strikes the perfect balance between rustic charm and refined flavors, this dish of pappardelle with chicken livers and rosemary takes center stage.
It’s a timeless example of how simple ingredients, when treated with care, can transform into something extraordinary. If you’re seeking a quick yet indulgent dinner idea, this recipe deserves a spot on your menu.
Why This Dinner Recipe Is a Must-Try
Chicken livers may not be the most common protein choice, but their rich, velvety texture brings unparalleled depth to this dish. Paired with fresh rosemary, shallots, and a hint of chili, the flavors weave together beautifully, creating a sauce that clings to the wide ribbons of pappardelle.
This combination is perfect for impressing guests or elevating a quiet weeknight dinner.
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The inclusion of balsamic vinegar and dry sherry adds a layer of complexity, balancing the dish with a subtle tanginess. While the recipe is straightforward, the final result feels elegant and indulgent—a true testament to Mediterranean-inspired cooking.
Tips for Preparing the Perfect Dinner Recipe
- Choose Quality Pasta: Opt for fresh pappardelle if possible, as it provides the ideal texture to soak up the rich sauce.
- Fresh Ingredients Are Key: Use fresh rosemary and garlic for the most vibrant flavors. If you can, source free-range chicken livers for the best quality.
- Cook Pasta Al Dente: Slightly undercooking the pasta ensures it absorbs the sauce fully when tossed together at the end.
These small details will make your dinner recipe stand out, delivering a restaurant-worthy experience at home.
Modifications for Dietary Preferences
This recipe is highly adaptable, making it suitable for various dietary needs:
- Gluten-Free: Substitute the pappardelle with a high-quality gluten-free pasta, such as those made from chickpeas or brown rice.
- Dairy-Free: Replace the butter with olive oil or plant-based alternatives for a dairy-free version.
- Low-Carb: Swap the pappardelle for zucchini noodles or shirataki pasta to make this dish keto-friendly.
No matter the adjustments, the core flavors of the chicken livers and rosemary will remain just as captivating.
Why This Dinner Recipe Works for Busy Nights
With a total cooking time of just 25 minutes, this recipe is ideal for evenings when you want something special but don’t have hours to spare. The chicken livers cook quickly, and the pasta takes only minutes, making this dish a practical choice without compromising flavor.
Additionally, the ingredients are pantry-friendly, with most items—like olive oil, balsamic vinegar, and dried pasta—already stocked in a typical kitchen. This convenience makes it an excellent go-to recipe for any night of the week.
Serving & Pairing Suggestions
Serve this dish with a side of crusty bread to soak up every bit of the flavorful sauce. A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the richness of the pasta.
To round out the meal, pair it with a glass of medium-bodied red wine, such as Chianti or Barbera, to complement the earthy and herbal notes of the dish.
For a Mediterranean touch, finish with a sprinkle of fresh parsley and a drizzle of high-quality olive oil just before serving. These final flourishes enhance the presentation and elevate the dish to a dinner-worthy masterpiece.
This pappardelle with chicken livers and rosemary is more than just a dinner recipe—it’s an invitation to slow down and savor the art of cooking.
Pappardelle with Chicken Livers & Rosemary Dinner Recipe
Equipment
- Large pot for boiling pasta
- 12-inch skillet
Ingredients
- Kosher salt as needed
- 8 ounces fresh pappardelle
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- ½ cup thinly sliced shallots
- 2 teaspoons finely chopped fresh rosemary leaves
- Large pinch of red chili flakes
- 1 pound chicken livers membranes removed, lobes cut into 1-inch chunks
- 1 garlic clove finely chopped
- 2 tablespoons dry sherry
- 2 teaspoons balsamic vinegar
- ½ teaspoon freshly ground black pepper
- Chopped fresh parsley leaves for serving (optional)
Instructions
- Cook the Pappardelle: Bring a large pot of salted water to a boil. Add the pappardelle and cook until it’s just shy of al dente, about 1 minute less than the package suggests. Drain the pasta, keeping about a coffee mug's worth of the cooking water. Place the pasta in a large bowl, and toss it with 2 tablespoons of the reserved pasta water and the butter.
- Start the Sauce: In a large skillet (about 12 inches wide), heat 2 tablespoons of the olive oil over medium-high heat. Add the shallots, rosemary, and a generous pinch of red chili flakes. Stir frequently and cook until the shallots are softened and golden brown, about 5 minutes.
- Cook the Chicken Livers: Increase the heat to high and add the remaining tablespoon of olive oil. Place the chicken livers in the pan and allow them to sear undisturbed for about 1 minute, so the bottoms brown. Stir in the garlic and cook for an additional 10 seconds. Pour in the sherry and balsamic vinegar, scraping the skillet to release any browned bits stuck to the bottom. Cook the livers until they are just done but still slightly pink in the center, about 1 to 2 minutes.
- Combine and Finish: Transfer the mixture from the skillet to the bowl with the pasta. Sprinkle in ½ teaspoon of salt and the black pepper. Toss everything together thoroughly, adjusting the consistency with a splash of reserved pasta water if needed. Garnish with chopped parsley if desired, and serve immediately.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.