Difficulty:[usr 1]
Trim the livers. Cut them into small pieces, rinse them thoroughly under running water. Place the tomatoes in a blender, cook them for 7 minutes in a small saucepan, with the rosemary, sugar, salt and olive oil.
In a large saucepan, put the butter, livers, sage, cook for 3 minutes over low heat. Pour the tomato sauce over the livers after removing the rosemary; add the previously cooked tagliatelle for about 5 minutes in 3 liters of boiling salted water.
Salt, pepper, stir well.
Arrange on a serving platter.
Pasta recipes for Panzani by Chef Hubert
