This Pasta with Chicken Liver Sauce is a classic Italian Sunday dish of peasant origin that is very simple to prepare but will appeal to the whole family. It’s a classic sauce fairly less known than others but not less good.
To prepare the Chicken Liver Sauce , you’ll have to use a dry fortified wine, Marsala, to deglaze it, which will help to mitigate the intense note of the leeks, giving an extra note of flavor to the cooking sauce based on sieved tomatoes. Marsala is a wine made in Sicily very commonly used in cooking to create nutty, rich and caramelized sauces: if you can’t find it or don’t want to buy it just for this recipes, you can use white wine instead.
If you are wondering what pasta shape you should use to bind with the sauce: only one answer come to mind, and that’s Tagliatelle! To streamline the recipe we used ready-made tagliatelle, but if you want to give the dish an extra sprint use Homemade Pasta by preparing some Tagliatelle with fresh egg pasta. following our recipe.