Tuscan pasta with chicken liver sauce

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Chicken livers100 g
• Onion30 g
• Tomato passata50 g
• Fresh sage2 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten,

Method

1. Put the pasta water on to boil. Clean the chicken livers, removing any sinew, fat and greenish bits, rinse them, pat them dry with kitchen paper and chop them roughly with a knife.
2. Peel and finely chop the onion. Heat the olive oil in a frying pan over medium heat and soften the onion with the sage leaves for 4–5 minutes, until translucent.
3. Turn up the heat, add the livers and brown them for 3 minutes, stirring, until no longer pink on the outside.
4. Add the tomato passata and a pinch of salt and cook over low heat for 10 minutes, until the sauce thickens. Don't cook them any longer: livers turn hard and grainy.
5. Meanwhile, when the water boils, salt it and cook the pasta until al dente; drain, toss it in the sauce and finish with a grind of black pepper.