I love a plate of fresh egg pasta on a Sunday, perhaps dressed with a meaty pulled beef ragú and copious amount of grated cheese. It must be one of those childhood memories that stuck with you forever. But what happens when I don’t have time to make fresh pasta? Well easy, I just use the egg dry pasta from Rustichella d’Abruzzo.
On this occasion, I choose the rustic egg Pappardelle. I just love their rough texture which allows them to absorb the sauce so well. The peculiar characteristic about this pasta is that even though is made from an egg-based dough is still contains durum wheat flour which gives it improved texture and the extra ‘bite’ so it stays al dente for longer.
For me, the choice of a chicken liver sauce with marsala wine was an easy one, so hearty and flavourful. Although liver is not to everyone’s taste, I invite you to give this recipe a try as the use of the fortified wine and a good old amount of butter and cheese make this dish balanced and sumptuous.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Categories: Pasta / Main course
250 g of Egg Pappardelle ‘Rustichella d’Abruzzo’
250 g of chicken liver
150 ml of chicken stock (optional)
1 small onion, chopped
1 sprig of sage
1 garlic clove
2 tbsp Extra virgin olive oil
50 ml of marsala wine (or sweet wine or liqueur)
30 g of butter
Salt and pepper to taste
If not already done for you by the butcher, make sure you remove the white membrane from the chicken liver using a small sharp paring knife. Now chop roughly into cubes.
Heat the oil in a pan with the crushed garlic and the sprig of sage (save some leaves). When hot add the chopped onion, the butter, and a pinch of salt and let it caramelize on medium heat for 10 minutes until golden. Now add the chopped livers and season with salt and pepper.
Cook on high heat for 5 minutes to give it a brownish color. Remove the sage and garlic and pour in the marsala wine, let the alcohol evaporate for 30 seconds and add the chicken stock (alternatively veg stock or a little bit of water).
While the sauce thickens drop the pappardelle into a large pot of salted boiling water. Don’t mix it straight away as you could break the pappardelle. Cook the pasta for about 4/5 minutes until al dente and once ready drop the pappardelle straight into the pan with the livers. Add a splash of pasta cooking water to loosen up the sauce and stir and toss the pasta in the sauce over medium heat for about 1 minute to make sure it is well coated and creamy. Remove from the heat and plate in large pasta bowls. Top with grated cheese and sprinkle with chopped sage, enjoy!!
Recipe by Danilo Cortellini