Ingredients: Per 6 servings
- 1 ¼ lb rigatoni
- 3 ½ oz prosciutto fat
- 1 spring onion
- 3 ½ oz chicken livers
- 3 ½ oz Porcini Mushrooms
- 1 ¾ oz ham
- 1 lb canned tomatoes
- 1 cup red wine
- 3 ½ oz butter
- 4 oz grated Parmigiano Reggiano cheese
In a pan containing the ham fat, cook the onion without browning it, add the ham, shortly afterwards the mushrooms, then the chicken livers, and lastly the tomato, dried and chopped.
Season with salt and pepper and continue cooking over moderate heat for 15 minutes, stirring from time to time.
Pour the red wine into a casserole, reduce almost completely and pour into the sauce.
Boil the “rigatoni” in salted water, drain when “al dente”, transfer to a preheated plate, sprinkle with the basil, scatter the butter in pieces and dress with the sauce.
Serve accompanied by abundant grated Parmesan on the side.
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