5.0 from 138 votes
Tagliolini alla Langarola with Sausage, Chicken Liver and Porcini Ragu
This rich hearty pasta recipe from Piedmont is perfect comfort food for cold winter days!
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 dried or frozen porcini soaked (if dried) and chopped
- 1 onion peeled and finely chopped
- 1 carrot washed and finely chopped
- 1 talk 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)
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
- 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
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
% 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.