Chicken Liver Pasta with Onions and Sage

Chicken Liver Pasta is a rich yet elegant Italian-style dish made with silky egg-enriched pasta, gently sautéed chicken livers, sweet onions, and aromatic sage. Finished with a light egg-yolk and Parmesan cream, it’s deeply savoury, comforting, and surprisingly refined.

Hello, folks – I hope you all are doing well!

It is the middle of February already meaning one month until spring (poor Daisy cannot wait any longer!) Still, February and most of March tend to be cold and gloomy months. So it is not time to give up on all the comfort food. Not yet.

Today, I am sharing another recipe from The Pasta Project, and believe me, it’s that good. There is a catch, though. You must love offal and specifically chicken livers. So, let’s dive into this Chicken Liver Pasta with onions and sage.

Why You’ll Love This Chicken Liver Pasta Recipe

• Quick but elegant: A comforting pasta that still feels restaurant-worthy.
• Deeply savoury: Chicken livers bring a rich, almost velvety depth without heaviness.
• Classic Italian flavours: Butter, sage, bay, and Parmigiano create a timeless combination.
• Creamy without cream: Egg yolks and cheese form a silky sauce that coats the pasta beautifully.

Flavour and Texture Profile

This Chicken Liver Pasta is smooth and savoury, with mild sweetness from slow-cooked onions and a gentle herbal lift from fresh sage. The sauce is creamy and glossy, while the pasta remains al dente and structured. Nutmeg adds warmth without overpowering the dish.

Ingredients You’ll Need for This Chicken Liver Pasta

For this Chicken Liver Pasta, you’ll need a handful of classic, well-balanced ingredients that come together into a rich yet elegant dish.

• Egg pasta: Wide shapes like tagliatelle, fettuccine, or pappardelle work best, as they hold the sauce beautifully.
• Chicken livers: Fresh, cleaned, and trimmed; they provide a deep, savoury flavour when cooked gently.
• White onion: Finely chopped to add sweetness and balance to the richness of the dish.
• Butter: Creates a silky base and enhances the flavour of both the livers and onions.
• Egg yolks: Essential for forming a creamy, glossy sauce without using cream.
• Bay leaf: Adds subtle aromatic depth during simmering.
• Fresh sage leaves: Earthy and fragrant, they pair exceptionally well with chicken livers.
• Chicken stock: Keeps the sauce light while intensifying savoury notes.
• Parmigiano Reggiano: Finely grated for a smooth, salty finish in the sauce.
• Nutmeg: Just a pinch adds warmth and rounds out the flavours.
• Salt and black pepper: Used sparingly to season and enhance the final dish.

How to Make Chicken Liver Pasta

Start by cleaning and cutting the chicken livers, removing any excess fat. Melt the butter in a wide pan over low-medium heat and gently cook the onion until soft and translucent. Add the chicken livers along with the bay leaf and sage, cooking just until lightly browned on both sides — avoid overcooking to keep them tender.

Pour in the chicken stock, lower the heat, and let the sauce simmer until the livers are cooked through and flavourful. Season with nutmeg, salt, and black pepper, then remove the bay leaf. Meanwhile, cook the pasta in well-salted water until just al dente and drain.

Whisk the egg yolks with the grated Parmigiano. While the pasta is still hot, mix in the egg-cheese mixture quickly to create a creamy coating. Divide the pasta among plates, spoon the chicken liver sauce over the top, and serve immediately with extra Parmigiano and black pepper if desired.

More Authentic Pasta Recipes

Looking for more authentic Italian pasta recipes, just like this Chicken Liver Pasta with Onions and Sage? Be sure to check some of them below:

• Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)
• Pasta with Sardines (Sicilian Pasta with Sardines and Fennel)
• Pasta alla Pastora (South Tyrol Recipe)
• Sicilian Style Pasta with Cauliflower (With Pine Nuts and Raisins)
• Pasta Aglio e Olio (Olive Oil and Garlic Pasta)
• Pasta alla Genovese (Beef and Onion Ragù)
• Pasta al Baffo (Creamy Tomato Ham Pasta)

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

Cheers!

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Pasta with Chicken Liver, Onions, and Sage

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Pasta and GnocchiCuisine: Italian, Emilia-RomagnaDifficulty: Easy

Chicken Liver Pasta with onions and sage, finished in a creamy egg-yolk and Parmesan sauce. Traditional dish from Emilia-Romagna is delicious, rich, creamy, and a breeze to make.

Adopted from Tagliatelle with Chicken Liver – The Pasta Project

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 400 g. tagliatelle, fettuccini or pappardelle

• 200-250 gr. chicken livers

• 1 small white onion, finely chopped

• 3 tbsp. (50 gr.) butter

• 2 egg yolks

• 1 bay leaf

• 5 large sage leaves

• 1/2 cup (120 ml.) chicken stock

• 50 gr. Parmigiano Reggiano, freshly grated

• 1 pinch nutmeg, freshly grated

Directions

• Wash and cut the chicken livers into pieces removing any excess of the fat.
• In a medium-large sauté or frying pan, melt the butter over the low-medium heat in a frying pan, add the onion, and cook until soft and translucent, about 7 to 10 minutes.
• Add the chicken livers, bay leaf, and sage to the pan. Cook the liver until it just starts to brown slightly on both sides, 3-4 minutes. Do not overcook.
• Add the stock and lower the heat. Simmer for about 15 minutes. Season with nutmeg, salt and pepper to taste. At the end, remove the bay leaf.
• In a small bowl, beat the egg yolks with the Parmesan cheese and milk.
• In the meantime, cook the pasta in a large pot of salted water, in accordance with the package instructions, until al dente. I always suggest cooking it even 15 seconds less or so.
• Strain the pasta in a colander and transfer it straight in a large bowl.
• Immediately, stir in the egg and cheese mixture to the pasta and mix together well to get a creamy consistency. This has to be done fast, while the pasta is still hot and immediately before serving.
• Divide the pasta plates and top with with the liver sauce. Serve immediately with a little more grated parmesan and black pepper if required. Enjoy!