Pasta With Chicken Liver Sauce

Here is a recipe from an old Gourmet article which celebrated the goodness of sage. I would add a couple of tablespoons of tomato paste with the wine. Can use tagliatelle, instead of spaghetti. An elegant dish for liver lovers.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  red onion, thinly sliced
• 1  carrot, chopped fine
• 1  garlic clove, minced
• 2  tablespoons olive oil
• 3⁄4 lb chicken liver, trimmed, rinsed, and chopped fine
• 2  ounces lean ham, sliced and cut into strips
• 1⁄2 cup dry white wine
• 3⁄4 lb spaghetti or 3⁄4 lb  spaghettini
• 2  tablespoons fresh sage leaves, minced
• 1  tablespoon butter
• 1  cup parmesan cheese, freshly grated

Directions

1. In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
2. Add the chicken livers and the ham. Cook over moderate heat stirring frequently for 4 minutes. Stir in the wine and boil the mixture until the liquid is reduced by half.
3. In a pot of boiling salted water cook the spaghetti until it is "al dente", add 1/2 cup of the pasta water to the liver sauce, drain the spaghetti, and return it to the pot.
4. Add the sage and salt and pepper to taste to the sauce and boil the sauce for 2-3 minutes to thicken slightly. Stir in the tablespoon of butter.
5. Toss the spaghetti in the pot with the sauce and parmesan cheese.
6. Buon appetito!