Pasta alla Langarola

Pasta alla Langarola is a rich and hearty pasta recipe typical for the Piedmont region, North West Italy. This tasty sauce is made with Italian pork sausage, chicken livers, and porcini mushrooms.

Hello, folks – how are you doing? I hope you have had a great week, and you will have a terrific weekend ahead of you. Are you making anything special?

Me? Certainly another pasta recipe.

Also, I am sharing a pasta recipe today. Yes, another day – another pasta recipe. I could have renamed my blog the Pasta Project, but it already exists haha. But joking apart, it has been one of my favourite food blogs (which I will not stop promoting). And it is surely the one I draw inspiration from the most.

Pasta alla Langarola

Indeed, this ragù is one of the most unusual combinations, in my book. It is made with chicken livers, sausage, and porcini mushrooms. Flavoured with bay leaf and red wine, this rich sauce is irresistibly delicious. And of course, it also includes a soffritto – an important part of most ragu recipes; the sauteed combination carrots, onions, and celery.

Unlike most ragu recipes, this one is relatively quick, and you can make it in less than one hour.

You can equally use fresh, frozen (and thawed), or dried porcini. But if using dried mushrooms, be sure to soak them in advance to hydrate.

As for pasta, the traditional choice for this sauce is tagliolini, but tagliatelle or even fettuccini are a great substitute.

More Italian Pasta Recipes

Pasta Alla Valdostana (Pasta with Fontina Cheese Sauce)

Pasta with Chicken Liver

Ligurian Walnut Pesto Pasta | Havoc in the Kitchen

Pasta al Baffo (Creamy Tomato Ham Pasta)

Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)

I hope you like this Pasta Alla Valdostana, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Pasta alla Langarola

Recipe by Ben | HavocinthekitchenCourse: DinnerCuisine: Italian

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Pasta alla Langarola is a rich and hearty pasta recipe typical for the Piedmont region, North West Italy. This tasty sauce is made with Italian pork sausage, chicken livers, and porcini mushrooms.

The recipe adapted from the Pasta Project

Ingredients

• 400 g. tagliolini or tagliatelle

• 30 g. dried porcini

• 1 onion, peeled and finely chopped

• 1 carrot, peeled and finely diced

• 1 celery stalk, finely chopped

• 7 oz. (200 g) chicken livers

• 7 oz. (200 g) Italian pork sausage

• 1/2 cup (120 ml.) dry red wine

• 14 oz. (400 g) tomato passata or cherry tomatoes, halved – I used fresh cherry tomatoes

• 2-3 bay leaves

• 4 tbsp. (60 g) butter, divided

• salt and pepper

• a handful of fresh parsley, for serving

• Parmigiano Reggiano or Grana Padano, for serving

Directions

• In a small bowl, soak the dried porcini in warm water, for 20-30 minutes, then drain and chop.
• Wash and cut the chicken livers into pieces removing any excess of the fat or connective tissues.
• To remove the skin from the Italian pork sausages, make a shallow cut along the length of the sausage with a sharp knife then peel back the casing. Chop.
• Place a large skillet or frying pan over medium-high heat add 2 tbsp. butter, chopped chicken livers, and bay leaves. Cook for about 4-5 minutes, until the livers are brown.
• Add the chopped sausage stirring to combine, cook 1 minute.
• Add another 1 tbsp. of butter along with the chopped onion, celery and carrot. Sauté the vegetables for about 5 minutes until they are softened.
• Pour the red wine and let it evaporate for a minute or so.
• Add the tomato passata or cherry tomatoes and season with salt and pepper. Cover and let the sauce simmer over low heat for at least 30 minutes, stirring occasionally.
• In the meanwhile, boil a large pot of well-salted water. Cook the pasta according to the package instructions until al dente. Once the pasta is ready, drain it.
• Stir in the last 1 tbsp. of butter into the sauce then mix in the pasta gently.
• Plate and serve with grated cheese and parsley. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.