WITH chicken pâté toasts
I wanted to include both the familiar cream-enriched ragù and this more unusual meat sauce for pasta, because I think there’s a place for each of them in the home cook’s repertoire. The contrasting additions of bright lemon zest and funky quick-sautéed chicken livers just before serving make this sauce company-worthy. Both this sugo and the ragù make excellent weekend slow cooking projects—make a bunch and freeze it for even easier meals later.
Put the mushrooms in a bowl and cover with the hot water; set aside to soak.
In a skillet or sauté pan, heat
Lift the mushrooms from the soaking liquid, agitating them gently to make sure no sand remains lodged in them. Mince the mushrooms and add them to the cooker. Strain the soaking liquid through a fine-mesh sieve into the cooker, discarding any grit in the bottom of the bowl. Stir in
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain.
If you’re using the chicken livers, in a skillet or sauté pan, heat
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