Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu

Name: Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 14 oz tagliolini pasta; 1 oz dried or frozen porcini; 1 onion; 1 carrot; 1 stalk celery; 7 oz chicken livers; 7 oz Italian pork sausage; 14 oz tomato passata or cherry tomatoes; 2 bay leaves; 1 ¾ oz butter; salt; black pepper; 1 handful fresh parsley; 1 ½ oz Grana cheese

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5.0

138 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Calories
814 kcal
Course
Main Course
Cuisine
Italian

Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu

Daisy Meyer

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This rich hearty pasta recipe from Piedmont is perfect comfort food for cold winter days!

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Ingredients

Servings

14 oz tagliolini pasta
1 oz dried or frozen porcini soaked (if dried) and chopped
1 onion peeled and finely chopped
1 carrot washed and finely chopped
1 stalk celery washed and finely chopped
7 oz chicken livers cleaned and chopped
7 oz Italian pork sausage. skinned and chopped
14 oz tomato passata or cherry tomatoes I like to use half and half
2 bay leaves
1 ¾ oz butter
salt to taste and for pasta
black pepper to taste
1 handful fresh parsley chopped (for serving)
1 ½ oz Grana cheese grated (for serving)

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Instructions

In a large skillet over medium-high heat add the butter, chopped chicken livers and bay leaves.
Cook the chicken livers until they are brown, then add the chopped sausage meat, stirring to combine.
Add another small knob of butter and add the chopped onion, celery and carrot. Sauté the vegetables for about 4-5 minutes until they are softened.
Add the chopped porcini to the skillet and continue to sauté the mixture for another 4 minutes.
Pour in half a glass of red wine, let it evaporate, then add the tomato passata/cherry tomatoes. Season with salt and pepper to taste.
Cover the skillet and simmer the sauce over a low heat for at least 30 minutes.
Meanwhile, boil a large pot of water for the pasta. Add salt once it starts to boil and bring it back to a boil. Cook the pasta according to the package instructions until al dente. Once the pasta is done, drain it.
Stir in another knob of butter of butter into the sauce then mix in the pasta gently, making sure the it is well-coated.
Plate the pasta and garnish with a sprinkle of fresh parsley and a good amount of grated Grana cheese.

Notes

If you're using dried porcini, soak them in warm water for 20-30 minutes then drain and chop them.
If you're using dried porcini, soak them in warm water for 20-30 minutes then drain and chop them.
If you can’t find tagliolini, you can, of course, use other long or ribbon pasta. Tagliatelle would be great and even spaghetti would work well.
Leftovers can be kept in an airtight container and stored in the refrigerate for up to 2 days.

Nutrition Information

Show Details

Calories 814kcal (41%) Carbohydrates 95g (32%) Protein 35g (70%) Fat 33g (51%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 244mg (81%) Sodium 698mg (29%) Potassium 1176mg (34%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 9149IU (183%) Vitamin C 26mg (29%) Calcium 192mg (19%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 814 kcal

% Daily Value*

Calories	814kcal	41%
Carbohydrates	95g	32%
Protein	35g	70%
Fat	33g	51%
Saturated Fat	15g	75%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Trans Fat	0.4g	20%
Cholesterol	244mg	81%
Sodium	698mg	29%
Potassium	1176mg	25%
Fiber	7g	28%
Sugar	10g	20%
Vitamin A	9149IU	183%
Vitamin C	26mg	29%
Calcium	192mg	19%
Iron	9mg	50%