1. Bring salted water in a saucepan to a boil. Add the pasta and cook until done
- Pasta Rigatoni - 420 Grams
- unsalted butter - 2 items. spoons
- small bulbs - 8 pieces
- fresh sage leaves - 12 pieces
- Salt and freshly ground black pepper - To taste
- chicken liver, forcemeat - 240 Grams
- Parmesan cheese - 1/4 Cups
1. Bring salted water in a saucepan to a boil. Add the pasta and cook until ready, according to the instructions on the package. While the pasta is cooking, melt 2 tablespoons of butter in a large frying pan. Add the onions and sage cut into thin rings. Fry until the onion is slightly brown. This should take 3 to 4 minutes. 2. Season the onion with salt and pepper. 3. Add minced meat from chicken liver. Fry for about 1-2 minutes. Add the necessary amount of liquid from the pan to the paste to achieve the desired consistency. 4. Drain the water from the paste and put aside one cup of liquid - it can come in handy for a sauce. Add the pasta in the frying pan to the onions and liver, sprinkle with grated Parmesan cheese and mix. Add the necessary amount of macaroni liquid and additional butter. Divide the dish between the plates and serve with extra Parmesan cheese.
Servings: 4