Rigatoni With Braised Giblet Sauce
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 520
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 73
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 23
- Sodium
- 1037
- Total: 5 hr
- Prep: 30 min
- Cook: 4 hr 30 min
Ingredients
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
Directions
- 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.