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Tagliolini pasta alla Langarola with sausage, chicken liver and porcini ragu.
THE PASTA PROJECT14Ingredients
75Minutes
760Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams pasta (tagliolini)
- 30 grams porcini (dried or frozen, soaked, if dried and chopped)
- 1 onion (peeled and finely chopped)
- 1 carrot (washed and finely chopped)
- 1 stalk celery (washed and finely chopped)
- 200 grams chicken livers (cleaned and chopped)
- 200 grams Italian pork sausage (. skinned and chopped)
- 400 mL tomato passata (or 400 g cherry tomatoes I like to use half and half.)
- 2 bay leaves
- 50 grams butter
- salt (to taste and for pasta)
- black pepper (to taste)
- 1 handful fresh parsley (chopped, for serving)
- 40 grams Grana cheese (grated., for serving)
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium1120mg47% |
| Potassium1130mg32% |
| Protein32g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate92g31% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A190% |
| Vitamin C60% |
| Calcium10% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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