• 1 (14-ounce) box dried rigatoni
• 2 tablespoons unsalted butter, plus more for sauce
• 8 small cipollini onions, peeled and thinly sliced into rings
• 12 fresh sage leaves
• salt
• freshly ground black pepper
• 8 ounces chicken livers, minced
• 1/4 cup grated Parmesan cheese, plus more for garnish

Directions

1. Bring a large pot of salted water to a boil.
2. Drop in the pasta, quickly return to a boil, and cook until the pasta is tender yet firm, 8 to 9 minutes. Drain the pasta, reserving the pasta water.
3. While the pasta boils, melt the 2 tablespoons of butter in a large sauté pan over medium-high heat.
4. Add the onions and sage and cook until lightly browned, 3 to 4 minutes.
5. Season with salt and pepper to taste and add the chicken livers, cooking for 1 minute.
6. Add a splash of pasta water, scraping the pan bottom.
7. Add the drained rigatoni to the pan.
8. Toss with the 1/4 cup of Parmesan cheese and additional butter and/or pasta water as needed to make a creamy sauce.
9. Divide among warm pasta bowls and garnish with Parmesan cheese to serve.