Pappardelle with Chicken Livers and Rosemary

1. Cook Pasta

Bring a large pot of salted water to a boil and cook the pappardelle until it's just shy of al dente, following the package instructions minus a minute. Reserve a bit of the cooking water before draining. Toss the pasta with butter in a large bowl, allowing the butter to melt and coat each strand.

2. Prepare Shallots and Rosemary

While the pasta cooks, heat two tablespoons of olive oil in a 12-inch skillet over medium heat. Add the shallots, rosemary, and a pinch of red chile flakes, cooking for about five minutes until the shallots are soft and caramelized.

3. Brown Chicken Livers

Increase the heat to high and add the remaining tablespoon of olive oil to the skillet. Add the chicken livers in a single layer and let them brown on one side, about three minutes. Add the garlic and cook briefly before deglazing the pan with sherry and balsamic vinegar.

4. Combine Pasta and Chicken Liver Mixture

Combine the cooked pasta with the chicken liver mixture in the large bowl. Add a splash of the reserved pasta water to help meld the sauce with the pasta. Season with salt and freshly ground black pepper to taste, and toss everything together gently. Serve warm, garnished with chopped parsley if desired.