Bigoli with chicken giblets

Thoroughly clean the chicken giblets and cut them into small pieces. Melt the butter in a pan, sauté the thinly sliced onion with the sage until golden, and add the giblets. Sauté for a few minutes, then season with salt and pepper.

Pour in the wine, let it evaporate, add two ladles of broth and continue cooking for another 20 minutes, stirring occasionally.

Meanwhile, cook the bigoli in boiling salted water; drain them al dente and dress them with the hot giblet sauce, finishing with grated Parmesan cheese.