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Chicken Liver Pasta Sauce, The Authentic Italian Recipe

This is a special Pasta dish with a on of a king Chicken Liver Ragu: although not a commond choice, you'll fall in love with this sauce.
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Chicken Liver Pasta Sauce, The Authentic Italian Recipe
  • Difficulty Easy
  • Prep 20 minutes
  • Cook 40 minutes
  • Servings 4 people

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.



Copy Ingredients


  1. To prepare the Chicken Liver Ragu start by peeling the livers and dicing them, removing any blood clots and light-colored filaments. Chop the celery, carrot and onion and wilt them in a saucepan along with the butter and oil. When they have become transparent, add the livers and brown them.

    Ricetta Tagliatelle Al Ragu Di Fegatini Step 1
    Ricetta Tagliatelle Al Ragu Di Fegatini Step 2
  2. When they have changed color, deglaze with the fortified wine and let it evaporate. Then add the sieved tomatoes, season with salt and pepper and bring to a boil. Lower the heat, cover, and cook until the sauce has reduced (20-25 minutes).

    Ricetta Tagliatelle Al Ragu Di Fegatini Step 3
    Ricetta Tagliatelle Al Ragu Di Fegatini Step 4
  3. While the sauce is cooking, boil the noodles, drain them al dente and toss them with the prepared liver ragu. Carefully mix your Pasta to you sauce and transfer to serving dishes.

    Ricetta Tagliatelle Al Ragu Di Fegatini Step 5


If you do not have any Marsala in the house, you can use another fortified wine dry or some white wine. A variation to make the dish even richer involves topping the freshly drained noodles with a cream prepared with 2 egg yolks, some grated Parmigiano cheese and 1 tablespoon of milk. This will make the noodles creamier, allowing them to bind even better with the sauce.


We recommend serving the Chicken Liver Sauce Tagliatelle by accompanying it with a full-bodied red wine with good tannins such as Barolo, Sangiovese or Nebbiolo, served at room temperature.


Pasta with Chicken Liver Ragu should be eaten as soon as they are ready to best enjoy their flavor and creaminess. Alternatively, you can store the Chicken Liver Sauce in fridge, inside an airtight container, for 1 day.