These wide, generous ribbons of pasta go well with feisty Tuscan sauces like braised goat, hare, and this quick sauté of tomato, chicken livers and rosemary. Make this only when you find fresh, firm, clean-looking chicken livers, which is generally where you will find fresh, firm, clean-looking chickens.
Wash and trim the livers, removing any icky membrane and discolourations, and cut into 2.5 cm (1 in) pieces, Heat olive oil, add garlic, and cook for 2 minutes. Add onion and cook until soft. Add livers, rosemary and sage, and cook, stirring, until livers are almost cooked, about 3 minutes.
Remove livers, turn up heat, add wine, and allow sauce to bubble and reduce. Add tomato passato or sauce, and cook for 10 minutes until sauce thickens. Taste for salt and pepper. Cook pasta in plenty of boiling, salted water until al dente.
Return the livers to the pan and heat through for a minute or two. Drain pasta and toss with butter in a warmed serving bowl. Pour sauce on top, toss and serve with grated cheese.
© 1998 All rights reserved. Published by Murdoch Books.