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!
Servings: 4
Calories: 814kcal
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