Chicken Liver Ragù Rigatoni

Ingredients

• 12 ounces uncooked bronze-cut rigatoni pasta (such as Barilla Collezione)
• 5 tablespoons cold unsalted butter (2 1/2 ounces), cut into 1/2-inch pieces, divided
• 1/4 cup finely chopped shallot (from 1 large shallot)
• 1 1/2 tablespoons (3/4 ounce) dry sherry
• 3/4 cup chicken stock
• 3 ounce chicken liver mousse (such as Fabrique Délices)
• 3/4 ounce Parmigiano-Reggiano cheese, finely grated (about 1/2 cup), plus more for garnish
• 2 teaspoons chopped fresh rosemary, plus more for garnish
• 1 teaspoon sherry vinegar
• 1/4 teaspoon black pepper

Steps

1. Cook pasta according to master technique (until very al dente, about 3 minutes shorter than package directions call for).
2. While pasta cooks, melt 2 tablespoons butter in a large skillet over medium. Cook, stirring often, until butter smells slightly nutty and turns light golden brown, 4 to 5 minutes. Add shallot; cook, stirring often, until softened, about 2 minutes. Add sherry; cook until slightly reduced, about 20 seconds. Add stock; bring to a simmer over medium-high. Gradually whisk in 2 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Return to a simmer over medium-high; simmer 1 minute.
3. Using tongs or a spider, transfer pasta to skillet, reserving cooking liquid in pot. Increase heat under skillet to high. Gradually stir in chicken liver mousse (about 2 tablespoons at a time), alternating with cooking liquid (about 1/4 cup at a time), stirring and shaking skillet constantly, until a creamy sauce forms and coats the pasta, making sure each addition of mousse is creamy and blended before the next addition, 4 to 5 minutes total.
4. Remove skillet from heat; stir in cheese, rosemary, vinegar, pepper, and remaining 1 tablespoon butter until blended. Divide among 4 bowls; garnish with additional cheese and rosemary.