Pappardelle With Chicken Livers & Onions

Ingredients

• 1 lb chicken liver
• 2 tablespoons butter
• 2 tablespoons olive oil
• 5 scallions, white part only, minced
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/2 lb fresh mushrooms, thinly sliced
• 1/2 cup dry vermouth
• 1 cup heavy cream
• 2 tomatoes, skinned, seeded, and chopped
• 1/2 teaspoon sugar
• 1 tablespoon chopped fresh basil (we prefer the Italian seasoning, personal preference) or dried basil or italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
• 1/2 teaspoon dried sage (optional)
• salt
• fresh ground pepper
• crushed red pepper flakes (a pinch or two)
• 2 tablespoons vegetable oil
• 1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
• chopped fresh parsley

Directions

1. 1

   Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.

2. 2

   In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.

3. 3

   Add the livers and continue cooking until they have lost their raw color.

4. 4

   With a slotted spoon, remove the mixture to a bowl.

5. 5

   In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.

6. 6

   Add the vermouth and reduce it to 1/4 cup.

7. 7

   Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.

8. 8

   Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.

9. 9

   Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.

10. 10

    Add the pappardelle, stir, and cook until al dente.

11. 11

    Drain and in a large serving bowl toss with the sauce (reheated if necessary).

12. 12

    Garnish with the chopped fresh parsley and serve.