Chicken liver with pasta

1. Pour water into a saucepan (2 liters is enough), send it to the fire. Bring to a boil, salt a little. Put the pasta in boiling water. Cook according to the time specified in the instructions on the package, only about 1-2 minutes less. The pasta dish should be al dente.

2. Then we drain the water (we leave half a glass of broth, it will come in handy later), we throw the pasta into a colander. We put it under a stream of cold water for a minute to stop the cooking process. Let the liquid drain.

3. Chicken liver is thoroughly washed, cut into pieces, but not too finely. Put the liver in a bowl, season with salt and pepper.

4. Put a little butter (about 1 \ 3 part of the specified amount) in a frying pan, send it to the fire. When the butter melts, put the liver in it, fry for 4 minutes, stirring.

5. Peel the onion, cut into thin half rings. Reduce the heat to medium, add the remaining oil to the pan, spread the onion.

6. Salt and pepper to taste, continue to fry for 8 minutes. Fresh sage is washed, chopped finely, sent to the frying pan.

7. Pour dry red wine, evaporate the liquid by half. When the amount of liquid is reduced, we spread the pasta to the liver and top up the broth in which they were cooked.

8. We continue to cook over low heat until the sauce begins to envelop the pasta. Grate the parmesan on a fine grater, send it to the pan (leave a little for serving). Stir, remove from heat.

9. We lay out the dish in portions. Chop the parsley, sprinkle it with pasta and liver before serving. Also sprinkle with the remaining grated Parmesan.

Bon appetit!