- 3 tablespoons olive oil
- 8 ounces chicken livers, trimmed and patted dry with paper towels
- Salt
- Freshly ground black pepper
- ½ cup chopped onion
- 2 garlic cloves, crushed
- ½ cup red wine
- 1 can (28 ounces) Italian plum tomatoes with juices
- ½ teaspoon crumbled dried sage
- 1 tablespoon chopped Italian flat-leaf parsley
- Grated Parmesan cheese (optional)
- Heat oil in a large heavy skillet; sprinkle chicken livers with salt and pepper. Sauté in hot oil, turning often until the outsides are browned but they are still pink in the center, about 3 minutes. Transfer livers to a side dish.
- Add the onion to the skillet; simmer in the juices until tender, about 5 minutes. Add the garlic; cook 1 minute. Add wine; over high heat, boil wine until reduced by half, about 5 minutes.
- Using kitchen shears, coarsely cut up the tomatoes while still in the can. Add tomatoes and sage to the skillet; heat to boiling. Cook sauce, stirring, over medium heat 10 minutes, or until slightly thickened.
- Coarsely chop the chicken livers; transfer livers and their juices to the sauce. Simmer briefly; stir in parsley. Toss with hot pasta and serve at once. Sprinkle with cheese, if desired.