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Home » Recipes » Meat Pasta Recipes

Published: Aug 2, 2023 by Jacqui

Tagliolini alla Langarola with Sausage, Liver and Porcini


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Tagliolini alla Langarola is a rich and hearty sausage pasta dish typical of the beautiful Langhe area in the Piemonte (Piedmont) region in North West Italy.

In fact, ‘langarola’ comes from the word ‘Langa’, which is the local name for the area. This part of Piemonte is a UNESCO World Heritage site renowned for its white truffles, Barolo wines and hazelnuts as well as its tagliolini recipes.

Tagliolini pasta alla Langarola in a bowl and garnished with fresh parsley

History

Known as tajarin in the local dialect this normally fresh tagliolini pasta is very traditional in Piemonte. Tagliolini is quite similar to tagliatelle but narrower and finer, only 2-3mm in width.

Homemade tajarin in Piemonte is very egg-yolk rich with up to 30-40 egg yolks being used for a kilo of flour! This gives the pasta a strong golden color and rich taste.

Often paired with the Alba white truffles for which the Langhe area is famous, Piemontese tagliolini are also served with porcini mushroom ragu or ragu made from braised meat or sausage, just liver or, like in this recipe, liver and meat.

Tagliolini pasta alla Langarola in a bowl with a fork

Historic Versions

This tagliolini pasta alla langarola, is made with chicken livers, sausage and porcini mushrooms. However, there are other versions of this sauce with the same name which use ground meat (usually beef or veal) or just liver. Whichever meat is used, this recipe nearly always includes porcini mushrooms.

I decided to try the sausage and liver version of this tagliolini pasta alla Langarola because, although I have made, eaten and posted recipes for pasta with sausage ragu and pasta with chicken liver, combining them was new to me. 

This ragu was really rich and hearty! Perfect comfort food for the cold days we experience here in Verona!

I loved the combination of the meat with the porcini. I used frozen porcini but dry would work well too. Normally, I find dry porcini too strong but here the ragu is rich and the mushrooms need to have a strong flavor in order to compete with the meat and liver.

If you're interested in exploring a different take on this recipe, I also made an alternative version using Tajarin pasta with beef sausage.

Tagliolini pasta alla Langarola ingredients on a wooden board

The Pasta!

Tagliolini is really a fantastic pasta especially when fresh or homemade. Luckily for me, I can find fresh tagliolini.

However, I definitely want to try making it myself in the same way they do it in Piemonte. If you can’t find tagliolini, you can, of course, use other long or ribbon pasta. Tagliatelle would be great and even spaghetti would work well.

I’ve added eating this tagliolini pasta alla Langarola dish in Langhe to my bucket list, but until that happens I may have to repeat it at home myself! I’m sure you’ll feel the same once you try it!

Ingredients

Tagliolini pasta alla Langarola prepped in bowls
  • Tagliolini Pasta: Tagliolini is also known as 'tajarin' in the local Piemontese dialect. It's a flat long ribbon pasta that is narrower and finer than tagliatelle. If you can't find tagliolini, tagliatelle is a great substitute.
  • Dried or Frozen Porcini: These rich mushrooms add a savory kick to the recipe. You can use frozen or dried, but if you're using dried porcini, ensure to soak them in warm water beforehand.
  • Onion, Carrot, and Celery (1 each): Together these are known as a soffritto (Italian mirepoix) and are part of the base of the ragu. Make sure to finely chop them for a more harmonious blend of flavors in the sauce.
  • Chicken Livers: These should be thoroughly cleaned and chopped before use.
  • Italian Pork Sausage: Here we're using only the sausage meat, discarding the casing. This flavorful ingredient adds a meaty richness to the dish.
  • Red Wine: Adding a splash of red wine to the sauce helps to deepen the flavor.
  • Tomato Passata or Cherry Tomatoes: You can use either passata or cherry tomatoes, depending on your preference.
  • Bay Leaves: Fresh bay leaves give a subtle depth to the sauce's flavor profile. Remember to remove them before serving.
  • Butter: Butter is used for both sautéing and finishing the dish and adds richness to the dish.
  • Grana Padano: This is a type of parmesan cheese from northern Italy. If you can't find Grana Padano cheese, Parmigiano Reggiano is an excellent alternative.

Expert Tips

  • Prepping Sausages: To remove the skin from your Italian pork sausages, make a shallow cut along the length of the sausage with a sharp knife. Peel back the casing; it should come away easily.
  • Hydrating Porcini: If you're using dried porcini, it's essential to hydrate them in hot or warm water before using them.

Preparing Chicken Livers:

  1. Setup: Start by setting up a clean work area. Have a clean cutting board, a sharp paring knife, and two bowls - one for the prepared livers and one for the trimmings.
  2. Rinse: Rinse the chicken livers gently under cold running water to remove any debris.
  3. Trim: Place a liver on the cutting board. With your knife, carefully cut away any visible fat or connective tissue. These parts can give the liver a tough, chewy texture when cooked.
  4. Separate Lobes: Each chicken liver has two lobes connected by a thin membrane. Use your knife to cut this membrane and separate the lobes.
  5. Inspect and Cut: Look over the separated lobes and if there are any greenish spots (gallbladder remnants) remove them. After, chop the chicken livers into small chunks.

Step by Step Instructions

1) If you're using dried porcini, soak them in warm water for 20-30 minutes then drain and chop them.

2) In a large skillet over medium-high heat add the butter, chopped chicken livers and bay leaves.

Chicken liver, bay leaves and butter in a pan

3) Cook the chicken livers until they are brown, then add the chopped sausage meat, stirring to combine.

Italian sausage added to the pan

4) Add another small knob of butter and add the chopped onion, celery and carrot. Sauté the vegetables for about 4-5 minutes until they are softened.

Chopped onion, carrot and celery added to the pan

5) Add the chopped porcini to the skillet and continue to sauté the mixture for another 4 minutes.

Porcini mushrooms added to the mixture

6) Pour in half a glass of red wine, let it evaporate, then add the tomato passata/cherry tomatoes. Season with salt and pepper to taste.

Cherry tomatoes added to the mixture

7) Cover the skillet and simmer the sauce over a low heat for at least 30 minutes.

Langarola sauce in a pan

8) Meanwhile, boil a large pot of water for the pasta. Add salt once it starts to boil and bring it back to a boil. Cook the pasta according to the package instructions until al dente. Once the pasta is done, drain it.

9) Stir in another knob of butter of butter into the sauce then mix in the pasta gently, making sure the it is well-coated.

Tagliolini alla Langarola in a pan

10) Plate the pasta and garnish with a sprinkle of fresh parsley and a good amount of grated Grana cheese.

tagliolini alla langarola in a bowl with a fork

Storage and Leftovers

If you have leftovers, transfer them to an airtight container and refrigerate. They should keep well for up to 2 days.

When you're ready to enjoy them again, transfer the leftovers to a microwave-safe bowl, cover and heat until hot. Be sure to stir the pasta halfway through to make sure the pasta and it's sauce reheats evenly.

Recipes You May Like

  • Chicken liver pasta with porcini mushrooms
  • Homemade Maltagliati Sausage Pasta Recipe
  • Pasta alla Boscaiola (with sausage & mushrooms)
  • Pasta alla Norcina
  • Sausage Rigatoni alla Zozzona

If you make this tagliolini alla Langarola recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.

Your feedback is really appreciated!

Buon appetito!

tagliolini pasta alla langarola with sausage in a bowl

Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu

Jacqui
This rich hearty pasta recipe from Piedmont is perfect comfort food for cold winter days!
5 from 46 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian, Northern Italy, Piedmont-Piemonte
Servings 4
Calories 814 kcal

Ingredients
 
 

  • 14 oz tagliolini pasta
  • 1 oz dried or frozen porcini soaked (if dried) and chopped
  • 1 onion peeled and finely chopped
  • 1 carrot washed and finely chopped
  • 1 stalk celery washed and finely chopped
  • 7 oz chicken livers cleaned and chopped
  • 7 oz Italian pork sausage. skinned and chopped
  • 14 oz tomato passata or cherry tomatoes I like to use half and half
  • 2 bay leaves
  • 1 ¾ oz butter
  • salt to taste and for pasta
  • black pepper to taste
  • 1 handful fresh parsley chopped (for serving)
  • 1 ½ oz Grana cheese grated (for serving)

Instructions
 

  • In a large skillet over medium-high heat add the butter, chopped chicken livers and bay leaves.
  • Cook the chicken livers until they are brown, then add the chopped sausage meat, stirring to combine.
  • Add another small knob of butter and add the chopped onion, celery and carrot. Sauté the vegetables for about 4-5 minutes until they are softened.
  • Add the chopped porcini to the skillet and continue to sauté the mixture for another 4 minutes.
  • Pour in half a glass of red wine, let it evaporate, then add the tomato passata/cherry tomatoes. Season with salt and pepper to taste.
  • Cover the skillet and simmer the sauce over a low heat for at least 30 minutes.
  • Meanwhile, boil a large pot of water for the pasta. Add salt once it starts to boil and bring it back to a boil. Cook the pasta according to the package instructions until al dente. Once the pasta is done, drain it.
  • Stir in another knob of butter of butter into the sauce then mix in the pasta gently, making sure the it is well-coated.
  • Plate the pasta and garnish with a sprinkle of fresh parsley and a good amount of grated Grana cheese.
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Notes

  • If you're using dried porcini, soak them in warm water for 20-30 minutes then drain and chop them.
  • If you can’t find tagliolini, you can, of course, use other long or ribbon pasta. Tagliatelle would be great and even spaghetti would work well.
  • Leftovers can be kept in an airtight container and stored in the refrigerate for up to 2 days. 

Nutrition

Calories: 814kcalCarbohydrates: 95gProtein: 35gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 244mgSodium: 698mgPotassium: 1176mgFiber: 7gSugar: 10gVitamin A: 9149IUVitamin C: 26mgCalcium: 192mgIron: 9mg
Keyword Pasta alla Langarola, Tagliolini alla Langarola, Tagliolini alla Langarola with sausage
Tried this recipe?Let us know how it was!

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Tagliolini alla Langarola

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my seasonal pasta recipes cookbook!?


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Reader Interactions

Comments

    5 from 46 votes (33 ratings without comment)

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    Recipe Rating




  1. Carolyn says

    October 09, 2024 at 1:04 pm

    The chicken liver with sausage pasta composition was excellent — on an unusually cold spring night. Thanks for the tip to mix pasata and cherry tomatoes. Everyone agreed that that was a simply good advice. I used about an 1/8 teaspoon cayenne pepper instead of black pepper. And garden fresh bay leaves.

    Reply
  2. Savita says

    January 29, 2024 at 10:45 am

    Absolutely delighted to stumble upon this Tagliolini alla Langarola recipe! The combination of savory sausage, rich liver, and the earthy goodness of porcini creates a symphony of flavors that takes my taste buds on a delightful journey.

    Reply
  3. Erin says

    January 28, 2024 at 8:50 pm

    My husband accidentally bought chicken livers, and I had no idea what to do with them. So glad I found this recipe! It was really easy and SUPER tasty. We'll definitely be making it again. Thanks!

    Reply
  4. Monica says

    January 28, 2024 at 4:35 pm

    What a beautiful and delicious way to take pasta night up a notch! This totally reminds me of something we'd order at our loveliest neighborhood Italian restaurant. The flavors are out of this world.

    Reply
  5. Hayley Dhanecha says

    January 28, 2024 at 4:15 pm

    I sent your recipe to my friend who loves to try all sorts of pasta recipes, and she LOVED it. She said it was packed with flavours and easy to make.

    Reply
  6. Yu says

    January 23, 2024 at 4:15 pm

    This pasta meal turned out delicious, and the cooking process was easy! Everyone in my family loves it! Thank you for posting this fantastic recipe!

    Reply
  7. Elaine says

    January 23, 2024 at 3:23 pm

    I loved this recipe. Never in a million years would I have thought to put chicken livers in a pasta dish. I love chicken livers, and this dish was so delicious! I'll be making it again.

    Reply
  8. Lauren says

    January 23, 2024 at 3:30 am

    As soon as I came across this recipe I had to send it to my Italian mother. Literally every ingredient in this dish is her favorite. Anyway...she told me she tried it this weekend and absolutely loved it! Said it reminded her of a dish her mother used to make. Thanks so much for sharing your recipe.

    Reply
  9. sophie says

    January 22, 2024 at 10:54 pm

    Following your instructions made the cooking process enjoyable and the end result was a delectable pasta dish. Bravo on such a fantastic recipe!

    Reply
  10. Marta says

    January 22, 2024 at 10:13 pm

    Everyone in my family loves liver, so I was excited to try your tagliolini recipe. The earthiness from the liver and porcinis is addicting!

    Reply
  11. Bernice says

    January 22, 2024 at 8:04 pm

    Wow that's a lot of yolks in the pasta! I can see how rich this stunning dish is and I would be so thrilled to try this... without the livers hahaha. I recently bought some dried porcini and I've been using them in everything. Such a great flavour boost for so many dishes.

    Reply
  12. Ed says

    August 04, 2023 at 3:20 pm

    I'm not a big fan of liver unless it's finely chopped, as in pate. Could the liver be prepped this way?

    Reply
    • Jacqui says

      August 04, 2023 at 7:40 pm

      Hi Ed, thanks for your comment. I wouldn't purée the liver as for paté. This will affect the consistency and texture of the ragu. But you can certainly chop it very finely or use less.

      Reply
  13. Sabrina Borda says

    August 04, 2023 at 6:52 am

    This is an amazing recipe.

    Reply
  14. Jenni LeBaron says

    September 23, 2019 at 4:11 am

    I've never cooked with chicken livers before, but this dish sounds like it's full of delicious rich flavors and so much umami! Can't wait to try this delicious pasta dish!

    Reply
  15. christine says

    October 16, 2018 at 3:01 pm

    The addition of the chicken livers sounds very interesting. I've never added to pasta dishes before. Looking forward to it.

    Reply
    • Jacqui says

      October 18, 2018 at 12:32 pm

      I'm sure you'll love pasta with chicken livers. They certainly add a depth of flavour. Also very traditional in Emilia-Romagna!

      Reply
  16. Paul says

    January 27, 2018 at 9:41 am

    Absolutely delicious. Made this last night.

    Reply
    • admin says

      January 27, 2018 at 5:51 pm

      Am thrilled you liked this dish so much Paul! I really appreciate getting such positive feedback! Hope you have a lovely weekend my friend!

      Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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