Pappardelle With Chicken Livers & Onions

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb chicken liver
• 2 tablespoons butter
• 2 tablespoons olive oil
• 5 scallions, part only, minced
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/2 lb fresh mushrooms, thinly sliced
• 1/2 cup dry vermouth
• 1 cup heavy cream
• 2 tomatoes, skinned, seeded, and chopped
• 1/2 teaspoon sugar
• 1 tablespoon chopped fresh basil (we prefer the italian seasoning, personal preference) or 1 tablespoon dried basil (we prefer the italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the italian seasoning, personal preference)
• 1/2 teaspoon dried sage (optional)
• salt
• fresh ground pepper
• crushed red pepper flakes (a pinch or two)
• 2 tablespoons vegetable oil
• 1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
• chopped fresh parsley

Recipe

• 1 wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
• 2 in a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
• 3 add the livers and continue cooking until they have lost their raw color.
• 4 with a slotted spoon, remove the mixture to a bowl.
• 5 in the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
• 6 add the vermouth and reduce it to 1/4 cup.
• 7 stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
• 8 add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
• 9 meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
• 10 add the pappardelle, stir, and cook until al dente.
• 11 drain and in a large serving bowl toss with the sauce (reheated if necessary).
• 12 garnish with the chopped fresh parsley and serve.