Pappardelle with Chicken Livers & Rosemary Dinner Recipe
This elegant dinner recipe features fresh pappardelle paired with chicken livers cooked in a fragrant rosemary and garlic-infused sauce. Accented by sherry and balsamic vinegar, the dish balances velvety textures with bold, gamy flavors for a comforting yet sophisticated meal.
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
Ingredient Tip: Chicken livers can be difficult to find in some stores; check local butchers or store a supply in the freezer for future recipes.
Serving Idea: Pair with a crisp green salad or roasted vegetables for a complete meal.
Wine Pairing: A light red wine like Pinot Noir complements the dish's earthy tones.
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