Sausage Liver Porcini Pasta (Pasta alla Langarola)

This Sausage Liver Porcini Pasta, also known as Pasta alla Langarola, is a deeply savoury Italian dish built on bold, rustic flavours. Tender pasta is tossed with chicken livers, Italian pork sausage, porcini mushrooms, tomatoes, and aromatic vegetables, creating a rich and comforting sauce that feels both traditional and indulgent.

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.

Why You’ll Love This Sausage Liver Porcini Pasta

• Deep, savoury flavour: Chicken livers, sausage, and porcini create an intense umami-rich sauce.
• Authentic Italian feel: Inspired by Pasta alla Langarola, a rustic Northern Italian classic.
• Comforting and hearty: Perfect for cooler days or when you want something truly satisfying.
• Simple ingredients, big result: Straightforward technique with restaurant-worthy flavour.

Flavour and Texture Profile

This pasta is bold, savoury, and deeply comforting. The sauce is rich but not heavy, with soft pieces of liver, sausage, and porcini suspended in a gently reduced tomato base. Butter adds roundness, while wine and tomatoes keep the flavours balanced.

Ingredients You’ll Need for This Sausage Liver Porcini Pasta

• Pasta: Tagliolini or tagliatelle work best, as their shape holds the rich sauce beautifully.
• Chicken livers: Mild yet rich, they form the backbone of the sauce.
• Italian pork sausage: Adds seasoning, fat, and savoury complexity.
• Porcini mushrooms: Dried porcini add earthy depth; soaking them intensifies their flavour.
• Aromatic vegetables: Onion, carrot, and celery create a classic soffritto base.
• Red wine: Deglazes the pan and adds acidity and depth.
• Tomatoes: Passata or fresh cherry tomatoes balance the richness.
• Butter: Used in stages for richness and a silky finish.
• Bay leaves: Subtle herbal warmth while the sauce simmers.
• Seasoning: Salt and freshly ground black pepper.
• Fresh parsley: Brightens the dish before serving.
• Parmigiano Reggiano or Grana Padano: For serving.

How to Make Sausage Liver Porcini Pasta

Start by soaking the porcini mushrooms in warm water until softened, then drain and chop them. Clean the chicken livers, removing any connective tissue, and prepare the sausage by removing the casing and chopping the meat.

Brown the chicken livers in butter with bay leaves until lightly coloured, then add the sausage and cook briefly. Stir in the onion, carrot, and celery, cooking until softened. Deglaze with red wine, letting it reduce slightly, then add the tomatoes, season, and simmer gently until the sauce thickens and the flavours meld.

Meanwhile, cook the pasta in well-salted water until al dente. Finish the sauce with butter, toss with the pasta, and serve immediately with grated cheese and parsley.

More Italian Pasta Recipes

Are you looking for more Italian pasta recipes like this Pasta alla Langarola? Be sure to check more recipes below.

• 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 Sausage Liver Porcini Pasta, 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!

Sausage Liver Porcini Pasta (Pasta alla Langarola)

Recipe by Ben | Havocinthekitchen

Rich Sausage Liver Porcini Pasta (Pasta alla Langarola) made with chicken livers, Italian sausage, porcini mushrooms, and tomatoes.

The recipe adapted from the Pasta Project

Course: Pasta and GnocchiCuisine: Italian, Piedmontese

5.0 from 1 vote

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Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Cook Mode

Keep the screen of your device on

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!