5 from 92 votes
Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu
Tagliolini alla Langarola is a pasta dish featuring thin tagliolini tossed in a rich ragu made from Italian pork sausage, chicken liver, and porcini mushrooms. The sauce is slow-cooked with aromatic soffritto and tomato passata to deepen its savory flavor. This dish combines tender pasta with a hearty, earthy sauce, making it a satisfying meal for those who appreciate rustic Italian flavors.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
4
Calories:
814 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 814
% 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.