Description
A flavorful and hearty dinner recipe featuring tender pappardelle pasta tossed with a savory sauce of seared chicken livers, fragrant rosemary, shallots, and a touch of chili heat. Balanced with butter and olive oil, accented by sherry and balsamic vinegar, this dish offers rich flavors in just 25 minutes, perfect for a comforting yet elegant weeknight meal.
Ingredients
Main 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, reserving about a coffee mug’s worth of cooking water. Place the pasta in a large bowl, and toss it with 2 tablespoons of the reserved pasta water and the butter to coat and keep it moist.
- Start the Sauce: In a large 12-inch skillet, heat 2 tablespoons of 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, developing a rich aromatic base for the sauce.
- Cook the Chicken Livers: Increase the heat to high and add the remaining tablespoon of olive oil. Place the chicken livers in the pan in a single layer and allow them to sear undisturbed for about 1 minute to develop a nice brown crust. Stir in the garlic and cook for 10 seconds until fragrant. Pour in the dry sherry and balsamic vinegar, scraping the skillet’s bottom to lift browned bits. Cook the livers until they are just cooked through yet still slightly pink inside, about 1 to 2 minutes more, ensuring tenderness.
- Combine and Finish: Transfer the skillet mixture to the bowl with the pasta. Sprinkle in ½ teaspoon of salt and the freshly ground black pepper. Toss everything together thoroughly, adjusting the consistency with a splash of reserved pasta water if needed to loosen the sauce and coat the pasta evenly. Garnish with chopped fresh parsley, if desired, and serve immediately for best flavor and texture.
Notes
- Use fresh pappardelle for the best texture and flavor; dried pasta will work but may require adjustments in cooking time.
- Removing membranes from chicken livers helps avoid bitterness and improves texture.
- Be careful not to overcook the chicken livers to keep them tender and slightly pink in the center.
- Adjust chili flakes to taste depending on your preferred spice level.
- Reserved pasta water contains starch that helps emulsify the sauce and bind it to the pasta.
- Garnishing with fresh parsley adds a bright herbal note but can be omitted if unavailable.
