Sicilian-style liver pasta
An average of 5.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
- Dietary
- Nut-free
This rich, Sicilian inspired pasta sauce will convert even avid liver haters!
Ingredients
- 2 tbsp olive oil
- 1 white onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 200g/7oz wild mushrooms, finely chopped
- 1 tbsp chopped fresh thyme
- 400g/14oz lambs’ liver, finely chopped
- 100g/3½oz chicken liver, finely chopped
- 2 fennel sausages, remove the meat from the casing
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 200ml/7fl oz Italian red wine
- 1 tbsp tomato purée
- 300ml/10fl oz chicken stock
- 50ml/2fl oz double cream
- 400g/14oz fresh tagliatelle
- salt and freshly ground black pepper
- 1 tbsp flatleaf parsley, finely chopped, to serve
- 1 tbsp fresh tarragon, chopped, to serve
- 100g/3½oz Parmesan cheese, grated, to serve
Method
Heat the olive oil in a frying pan on a medium heat, add the onions, garlic and celery and fry for 10 minutes until soft. Add the mushrooms, thyme, livers and sausage meat. Cook for a further 2–3 minutes.
Add the vinegars and wine and reduce by half, then add the tomato purée and stock. Turn the heat down and simmer gently for 1 ½ hours. Taste, season and add the cream.
Cook the pasta according to the packet instructions and drain.
Stir the pasta into the sauce and serve with the chopped parsley and tarragon. Finish with a sprinkle of Parmesan.
