Fettuccine with Tomato and Chicken Liver Sauce

Name: Fettuccine with Tomato and Chicken Liver Sauce
Yield: serves 6
Ingredients: 1 1/2 pounds fresh fettuccine, page 224; 1/2 cup dried porcini mushroom slices (about 1/2 ounce); 1 1/2 cups hot chicken, vegetable, or other light stock; 1/2 cup extra-virgin olive oil, plus more for finishing; 1 cup chopped onion; 2 plump garlic cloves, peeled and crushed; 1/2 teaspoon coarse sea salt, or to taste, plus 2 tablespoons for cooking the pasta; 2 ounces fatty prosciutto, preferably a thick slice, cut into 1/4-inch-wide strips; 1/2 pound chicken livers, cleaned and cut into 1/4-inch pieces; 1/2 cup dry white wine; 2 cups canned Italian plum tomatoes, preferably San Marzano, with juices, crushed by hand; 1 cup freshly grated Pecorino Romano; A heavy-bottomed high-sided skillet or sauté pan, 14-inch diameter; A food processor fitted with steel blade; A pasta-rolling machine

December 14, 2011

Here is a delicious pasta recipe, another example of the Roman affinity for offal. Whether tripe (trippa) or paiata (pasta sauce made with the stomach of a suckling lamb); or oxtails braised with tomatoes, celery and carrots (coda alla vaccinara), a true Roman meal is bound to include one of them. So what’s a little chicken liver with pasta, as in this dish? The Romans love it and have been enjoying it for centuries, so why shouldn’t you?

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