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Pasta with Liver and Sherry Sauce
June 06, 2011

At a recent dinner at Acquerello in San Francisco, I had a wonderful pasta with foie gras and truffles. This is a poor man's version, with chicken liver and a cream sherry standing in for foie gras.


  • 1/2 lb short pasta
  • 1/4 lb chicken liver, trimmed and cut into bite sized pieces
  • 1/2 tbsp butter
  • 1/2 onion, chopped fine
  • 2 cloves garlic, minced
  • 2 strips bacon, diced
  • 2-3 sage leaves, cut into strips
  • 2 tbsp sweet cream sherry
  • 2 tbsp heavy cream
  • Salt and pepper, to taste.
  • 1/2 tbsp chopped parsley, to garnish.


  1. Follow the instructions to cook the pasta that you are using. The sauce will take about 10 minutes to make, so if you need about 10-15 minutes to cook the pasta, start that first.
  2. In a heavy-based pan, heat the butter on medium heat till the foam subsides. Add the onions and garlic and saute for 2 minutes, till the onion starts turning translucent. Add the bacon and saute till browned slightly.
  3. Add the chicken livers and saute for about 2-3 minutes, till slightly colored on the outside. Make sure you do not overcook the livers - they should be pink in the center.
  4. Add the sherry and deglaze the pan, scraping up the browned bits. Add the cream and the sage leaves, and let the sauce simmer till it coats the back of a wooden spoon. Add salt and pepper.
  5. Drain the pasta and toss with the sauce. Serve in heated plates, garnished with parsley.


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