Pasta with chicken liver, parmesan and white wine

Boil the pasta until al dente according to the instructions on the package and discard it in a colander. Leave for later ¾ cup of water in which the pasta was boiled.

Heat a tablespoon of butter and olive oil in a skillet. Place onion, chopped into thin rings, and sauté for 4-5 minutes, until softened.

Add chicken liver to the onion, season with salt and pepper and fry for 2 minutes.

Then turn the liver over, pour in the wine and cook for another 2 minutes, periodically pouring fat from the pan over the meat. Use a spatula to scrape the fry from the bottom of the pan and divide the large pieces of liver in half.

Add sage leaves, beans after mashing with a fork, chopped tomatoes, remaining butter and pasta water. Sprinkle with salt and pepper. Cook until almost all liquid has evaporated from the pan.

Place the pasta in a skillet, stir and cook for a few minutes. The paste should warm up well. Before serving, sprinkle with grated Parmesan cheese, drizzle with the remaining olive oil and black pepper.