Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
814 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu
Description
The recipe for Tagliolini alla Langarola brings together thin ribbon pasta with a ragu made from sausage, chicken liver, and porcini mushrooms. The sauce begins by browning chicken livers and sausage with butter and bay leaves, then adding diced onion, carrot, and celery to build depth. Porcini mushrooms enhance the earthy flavor, and the addition of red wine and tomato passata provides acidity and balance. The ragu simmers low and slow to develop a hearty, rich consistency. Once the tagliolini is cooked al dente, it is gently folded into the sauce with an extra knob of butter for a glossy finish.
The texture of this dish comes from the softness of the tagliolini combined with the tender bits of liver and sausage in the sauce, along with the slight chew of porcini mushrooms. It suits those who enjoy complex, savory pasta dishes with meat and mushroom components.
Serve this pasta with freshly chopped parsley and a generous grating of Grana cheese to add brightness and creaminess. It pairs well with a simple green salad or crusty bread for a complete meal.
If using dried porcini, soak them in warm water before chopping to soften. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Alternative pasta like tagliatelle or spaghetti can be used if tagliolini is unavailable.
Ingredients
- 14 oz tagliolini pasta
- 1 oz porcini mushroom soaked (if dried) and chopped, dried or frozen
- 1 onion peeled and finely chopped
- 1 carrot washed and finely chopped
- 1 talk celery washed and finely chopped
- 7 oz chicken liver cleaned and chopped
- 7 oz Italian pork sausage skinned and chopped
- 14 oz tomato passata I like to use half and half, or cherry tomatoes
- 2 bay leaf
- 1 ¾ oz butter
- salt to taste and for pasta
- black pepper to taste
- 1 handful parsley chopped (for serving, fresh
- 1 ½ oz Grana cheese grated (for serving)
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
- Soak dried porcini mushrooms in warm water for 20-30 minutes, then drain and chop before adding to the sauce.
- If tagliolini is unavailable, other long or ribbon pasta such as tagliatelle or spaghetti can be used instead.
- Store any leftovers in an airtight container and refrigerate for up to two days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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