Using Foster Farms hearts and gizzards, this recipe is loaded with flavor. Serve with warm french bread for an added treat.
Hearts and Gizzards:
1 package Foster Farms Hearts and Gizzards
1 1/2 cups water
2 teaspoons salt
1/2 cup chopped onion
1/4 cup finely chopped carrot
3 tablespoons olive oil
1 can (1 lb.) tomatoes
2 cups sliced fresh mushrooms
1/4 teaspoon Italian herbs
1/4 teaspoon pepper
12 ounces rigatoni, macaroni or other pasta
1/4 cup melted butter or margarine
1/3 cup grated Parmesan cheese
1. Combine hearts and gizzards with water and 1 teaspoon salt, and simmer 15 minutes. Drain and remove membranes from gizzards, and chop gizzards and hearts fine.
2. Saute onion, celery and carrot in olive oil until lightly browned. Add tomatoes, mushrooms, herbs, pepper, remaining 1 teaspoon salt and the chopped giblets.
3. Bring to a boil, cover and simmer for 1 hour.
4. Cook rigatoni in boiling salted water as package directs. Drain, and toss with butter and cheese. Add the giblet sauce and mix lightly.