Rigatoni With Braised Giblet Sauce

Ingredients

• 3  bay leaves 
• 1 cup cooking wine dry white
• 0.5 cup parsley fresh chopped
• 1 teaspoon rosemary fresh chopped
• 6 cloves garlic sliced
• 6 servings kosher salt 
• 1 medium onion chopped
• 6 ounces pancetta diced
• 1 piece parmesan rind shaved for topping
• 6 servings pepper freshly ground
• 0.5 teaspoon pepper flakes red
• 1 pound rigatoni 
• 2 tablespoons tomato paste 
• 56 ounce san marzano tomatoes whole canned
• 6 servings giblets and neck from your turkey 

Equipment

• pot

Directions

1. 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.
2. Add the giblets and neck to the pot; cook until browned, about 5 minutes.
3. 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.
4. 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.
5. 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.
6. Remove the neck; pull the meat off the bone, shred and return the meat to the sauce.
7. Remove the bay leaves. Stir in the parsley; season with salt and pepper.
8. Bring a pot of salted water to a boil; add the pasta and cook as the label directs.
9. Drain and toss with the sauce. Top with shaved parmesan.
10. Photograph by Kang Kim