Pappardelle with Chicken Liver Sauce

Pappardelle coi Fegatini di Pollo

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is a classic Tuscan dish, rich and earthy and perfect for homemade wide noodles


  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 tablesp


  1. Put the olive oil, butter and shallots in a sauce pan over medium heat and Sauté until the shallots begin to color, about 5 minutes. Add the garlic, stir for about 30 seconds, then add the pancetta and sage. Continue cooking until the pancetta begins to color, about 2 minutes. Add the ground beef and break it up with a wooden spoon. Cook until it loses its raw color. Add