Rigatoni With Braised Giblet Sauce

Total Time:
5 hr
30 min
4 hr 30 min

6 servings

  • 1/2 cup diced pancetta (about 6 ounces)
  • Giblets and neck from your turkey
  • 1 medium onion, chopped
  • 1/2 to 1 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 6 cloves garlic, sliced
  • 3 bay leaves
  • 1 teaspoon chopped fresh rosemary
  • Kosher salt
  • 1 cup dry white wine
  • 2 28 -ounce cans whole San Marzano tomatoes
  • 1 piece parmesan rind (optional), plus shaved cheese for topping
  • 1/2 cup chopped fresh parsley
  • Freshly ground pepper
  • 1 pound rigatoni

Cook the pancetta in a large pot over medium heat, stirring, until slightly crisp, about 5 minutes. Meanwhile, rinse the turkey giblets; chop into 1/2-inch pieces. Add the giblets and neck to the pot; cook until browned, about 5 minutes. Add the onion and red pepper flakes; cook until the onion is soft, about 3 minutes. Stir in the tomato paste, garlic, bay leaves, rosemary and 1 teaspoon salt; cook, stirring, about 5 more minutes.

Add the wine and cook until slightly reduced, about 5 minutes. Crush the tomatoes into the pot with your hands and pour in the juice from the cans. Add 3 cups water and the parmesan rind, if using. Increase the heat to high, bring to a boil and cook 5 minutes. Stir, then reduce the heat to low. Partially cover and simmer, stirring occasionally, until the meat is falling off the neck bone, 4 to 5 hours.

Remove the neck; pull the meat off the bone, shred and return the meat to the sauce. Remove the bay leaves. Stir in the parsley; season with salt and pepper.

Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Drain and toss with the sauce. Top with shaved parmesan.

Photograph by Kang Kim

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Top Thanksgiving Leftovers