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."
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  • In a heavy skillet cook the onion, carrot, and garlic in the oil over moderately low heat, stirring occasionally, until the vegetables are softened.
  • 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.
  • 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.
  • 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.
  • Toss the spaghetti in the pot with the sauce and parmesan cheese.
  • Buon appetito!

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Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area. I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more. My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh. I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src=""> <img src="" border="0" alt="Photobucket"> <img src="">
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