Pappardelle with chicken livers

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

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.


  • 400 g (14 oz) chicken livers
  • 2 tbsp olive oil
  • 2 garlic cloves, flattened
  • 1 small onion, finely chopped
  • 1 tsp rosemary leaves
  • a few sage leaves
  • ½ cup red wine
  • 1 cup tomato passato (purée not paste)
  • sea salt and freshly ground black pepper
  • 500 g (1 lb) pappardelle or tagliatelle
  • 1 tbsp butter
  • Parmigiano for grating


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.