Marc Vetri's Rigatoni with Chicken Livers, Cipollini Onions, and Sage

Course Main Dishes Prep Time 30m Total Time 30m

Ingredients in this Recipe

1 pound refrigerated extruded  rigatoni" itemprop="name">rigatoni, or 14 ounces boxed dried rigatoni" itemprop="name">rigatoni
1/4 cup grated Parmesan cheese,  plus more for garnish  
12 fresh sage leaves
2 tablespoons unsalted butter,  plus more for sauce
8 ounces chicken livers, minced
8 small cipollini onions, peeled  and thinly sliced into rings
Salt and freshly ground pepper

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