Pappardelle With Chicken Livers & Onions - cooking recipe

Ingredients

1 lb chicken liver
2 tablespoons butter
2 tablespoons olive oil
5 scallions, white part only, minced
2 shallots, minced
2 garlic cloves, minced
1/2 lb fresh mushrooms, thinly sliced
1/2 cup dry vermouth
1 cup heavy cream
2 tomatoes, skinned, seeded, and chopped
1/2 teaspoon sugar
1 1 tablespoon dried basil (we prefer the Italian seasoning, personal preference) or 1 tablespoon italian seasoning, - 1 tsp (we prefer the Italian seasoning, personal preference)
1/2 teaspoon dried sage (optional)
salt
fresh ground pepper
crushed red pepper flakes (a pinch or two)
2 tablespoons vegetable oil
1 lb pappardelle pasta (if you are not making your own pasta, substitute boxed fettuccine)
chopped fresh parsley

Preparation

Wash the chicken livers, removing the green spots and fat, and cut the livers into small pieces; drain on a paper towel.
In a large skillet, heat the butter with the olive oil over moderate heat and in it saute the scallions, shallots, and garlic for 3 minutes, being careful not to brown them.
Add the livers and continue cooking until they have lost their raw color.
With a slotted spoon, remove the mixture to a bowl.
In the same skillet, saute the mushrooms over moderate heat for 3 minutes, adding a little olive oil if the pan is too dry.
Add the vermouth and reduce it to 1/4 cup.
Stir in the cream, tomatoes, sugar , basil, sage, and salt and pepper to taste and continue cooking until the liquid is reduced to 3/4 cup.
Add the liver mixture and continue cooking, stirring, at a low simmer, about 5 minutes.
Meanwhile, in a kettle, bring 5 quarts water to a boil and add 1 tbsp of salt and the vegetable oil.
Add the pappardelle, stir, and cook until al dente.
Drain and in a large serving bowl toss with the sauce (reheated if necessary).
Garnish with the chopped fresh parsley and serve.