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tagliolini pasta alla langarola with sausage in a bowl
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5 from 45 votes

Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu

This rich hearty pasta recipe from Piedmont is perfect comfort food for cold winter days!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian, Northern Italy, Piedmont-Piemonte
Keyword: Pasta alla Langarola, Tagliolini alla Langarola, Tagliolini alla Langarola with sausage
Servings: 4
Calories: 814kcal
Author: Jacqui

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.

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: 814kcal | Carbohydrates: 95g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 244mg | Sodium: 698mg | Potassium: 1176mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9149IU | Vitamin C: 26mg | Calcium: 192mg | Iron: 9mg