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I'm one of those people who clip recipes from magazines and pastes them in a small journal.

Recipe pasted in journal

I'm one of those people who clips recipes from magazines and pastes them in small journal.

Some of the recipes are for reference; more of a how-to guide that I can easily find. Others are tucked away for a rainy day. Some will never get made, but should I ever want to gaze at the lovely photo and recipe, I have it. Some, are ones I dream of making one day. Recently, I pushed myself to go outside my comfort zone and make one that I gaze at lovingly every time I open up my homemade recipe book — chicken liver ragù rigatoni. (You might recall in an earlier column I made a chicken liver mousse to use specifically for this recipe, which I clipped and saved from an issue of Food and Wine magazine.)

The dish is somewhat out of my comfort zone because I would never make something like this just for myself. It serves four and, as mentioned before, I'm the lone lover of liver in my household. It's also a recipe that has multiple parts going at the same time — which takes a lot of concentration on my part. (I have ADHD and have to be super organized going into a recipe that requires multiple items being cooked at once. Usually, I save that skill for holidays.)

But, I did it. I made one of my dream recipes (and a big mess) and I loved it!


Chicken Liver Ragu on Plate

Chicken Liver Ragù Rigatoni.


Makes 4 servings.


12 ounces uncooked bronze-cut rigatoni pasta

5 tablespoons cold unsalted butter (or vegan butter stick), cut into 1/2-inch pieces, divided

1/4 cup finely chopped shallot

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1 1/2 tablespoons dry sherry

3/4 cup chicken stock

3 ounces chicken liver mousse (store bought or your own)

1/2 cup Parmigiano-Reggiano cheese, finely grated, plus more for garnish

2 teaspoons chopped fresh rosemary, plus more for garnish

1 teaspoon sherry vinegar

1/4 teaspoon black pepper


Cook pasta until very al dente, about 3 minutes shorter than package directions call for.

While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter turns light golden brown, about 4 minutes. Add shallot; sauté until softened, about 2 minutes. Add sherry; cook about 20 seconds then add stock. Bring to a simmer over medium. 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.

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.

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.

Chicken Liver Ragù Rigatoni.

Chicken Liver Ragù Rigatoni.

Jennifer Huberdeau can be reached at or 413-496-6229. On Twitter: @BE_DigitalJen

UpCountry Magazine Editor/Berkshire Eagle Features Editor

Jennifer Huberdeau is the editor of UpCountry Magazine and The Eagle's features digital editor. Prior to The Eagle, she worked at The North Adams Transcript. She is a 2020 New England First Amendment Institute Fellow and a 2010 BCBS Health Care Fellow.


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