Pappardelle with Sautéed Chicken Livers and Escarole

Ingredients

• 5 tablespoons olive oil (divided)
• 3 cloves garlic (peeled and sliced)
• ¼ pound escarole (trimmed, leaves torn and washed well, see note)
• kosher salt (as needed for seasoning)
• ½ pound dried pappardelle pasta (or other wide flat noodle)
• 2 tablespoons unsalted butter
• ½ cup thinly sliced shallots
• 2 teaspoons minced rosemary leaves
• 1/8 teaspoon crushed red pepper flakes (or more to taste)
• 1 pound chicken livers (cleaned and cut into 1‑inch chunks)
• 1 clove garlic (peeled and minced)
• 2 tablespoons dry vermouth
• 1 tablespoon balsamic vinegar (or more to taste)
• freshly cracked black pepper (as needed for seasoning)
• ¼ cup chopped parsley