Chicken Liver, Tomato, and Sage Sauce

• 3 tablespoons olive oil
• 8 ounces chicken livers, trimmed and patted dry with paper towels
• Salt
• Freshly ground black pepper
• 1/2 cup chopped onion
• 2 garlic cloves, crushed
• 1/2 cup red wine
• 1 can (28 ounces) Italian plum tomatoes with juices
• 1/2 teaspoon crumbled dried sage
• 1 tablespoon chopped Italian flat-leaf parsley
• Grated Parmesan cheese (optional)

1. Heat oil in a large heavy skillet; sprinkle chicken livers with salt and pepper.
2. Saute in hot oil, turning often until the outsides are browned but they are still pink in the center, about 3 minutes.
3. Transfer livers to a side dish.
4. Add the onion to the skillet; simmer in the juices until tender, about 5 minutes.
5. Add the garlic; cook 1 minute.
6. Add wine; over high heat, boil wine until reduced by half, about 5 minutes.
7. Using kitchen shears, coarsely cut up the tomatoes while still in the can.
8. Add tomatoes and sage to the skillet; heat to boiling.
9. Cook sauce, stirring, over medium heat 10 minutes, or until slightly thickened.
10. Coarsely chop the chicken livers; transfer livers and their juices to the sauce.
11. Simmer briefly; stir in parsley.
12. Toss with hot pasta and serve at once.
13. Sprinkle with cheese, if desired.

olive oil, chicken livers, salt, freshly ground black pepper, onion, garlic, red wine, italian plum tomatoes, sage, parsley, parmesan cheese

Taken from www.cookstr.com/recipes/chicken-liver-tomato-and-sage-sauce (may not work)