Fettuccine with Chicken Livers, Tomato, and Bacon

• 3 slices bacon
• 2 tablespoons butter
• 1/4 cup chopped onion
• 4 ounces chicken livers, patted dry and cut into 1/4-inch pieces
• 1 can (14 ounces) ltalian-style plum tomatoes, cut up with scissors
• 1/2 teaspoon dried sage, or 1 teaspoon chopped fresh sage leaves
• 1/2 teaspoon salt, or to taste
• Coarsely ground black pepper
• 12 ounces fresh or 8 ounces dried fettuccine

1. In a medium skillet, cook the bacon until barely crisp, about 5 minutes.
2. Drain on paper towels.
3. Discard all but 2 tablespoons of bacon fat from the skillet.
4. Add the butter; heat until melted; add the onion; saute over medium heat until golden.
5. Stir in the chicken livers; saute, stirring, just until cooked.
6. Add the tomatoes and sage; cook, stirring occasionally, until sauce thickens slightly, about 10 minutes.
7. Season with salt; add pepper to taste.
8. Cut bacon into 1/4-inch pieces and stir into sauce.
9. Meanwhile, cook the fettuccine in plenty of boiling salted water until al dente, or firm to the bite, 2 minutes for fresh and 5 to 7 minutes for dried; drain.
10. Toss with the sauce and serve at once.

bacon, butter, onion, chicken livers, tomatoes, sage, salt, ground black pepper, fettuccine

Taken from www.cookstr.com/recipes/fettuccine-with-chicken-livers-tomato-and-bacon (may not work)