![Chicken Liver Ragu Rigatoni](https://cdn.statically.io/img/www.foodandwine.com/thmb/FiR4G-iudyIWdejDcfpvYA0MRUE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Chicken-Liver-Ragu-Rigatoni-FT-recipe0419-b515f08a12ad4936a4013bccdf732e32.jpg)
Ingredients
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12 ounces uncooked bronze-cut rigatoni pasta (such as Barilla Collezione)
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5 tablespoons cold unsalted butter (2 1/2 ounces), cut into 1/2-inch pieces, divided
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1/4 cup finely chopped shallot (from 1 large shallot)
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1 1/2 tablespoons (3/4 ounce) dry sherry
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3/4 cup chicken stock
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3 ounce chicken liver mousse (such as Fabrique Délices)
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3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup), plus more for garnish
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2 teaspoons chopped fresh rosemary, plus more for garnish
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1 teaspoon sherry vinegar
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1/4 teaspoon black pepper
Directions
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Cook pasta according to master technique (until very al dente, about 3 minutes shorter than package directions call for).
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While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.
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Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time), alternating with cooking liquid (about 1/4 cup at a time), stirring and shaking skillet constantly, until a creamy sauce forms and coats the pasta, making sure each addition of mousse is creamy and blended before the next addition, 4 to 5 minutes total.
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Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.
Suggested Pairing
Earthy, medium-bodied Tuscan red.