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Epicurious

Fettuccine Alle Rigaglie di Pollo (Fettuccine With Chicken Giblet Ragù)

5.0

(1)

Pasta on a platter topped with a chunky ragu and grated Parmesan.
Photo by Jason Lang

This is a wonderful recipe. It’s a very brown ragù—a dance in the dirt, full of iron. But it also has the flavors of a cozy gravy, of roasted birds on cold winter days. Meanwhile, it’s a grand gesture of thrift and deliciousness. When we cooked this pasta it came to about one dollar per portion.  

  

The insides of a chicken are so neglected, but with some care, and patience, one of the best pastas you’ll ever taste will take shape with its “nasty bits.”

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