Fussili pasta with calves liver

Serves 4

500 g fussili pasta

200 g calves liver (cut into stripes)

50 g butter

5-6 champinjon mushrooms

1 medium onion

1 red chilly

2 Chinese garlics

2 firm tomatoes

1/2 stick leek

500 ml cream

splash of white wine

handful of chopped parsley

to season: salt, white pepper and sugar

Bring a pot of water to boil. When bubbly add good amount of salt (no oil). Boil about 7-8 minutes according to pasta to be al dente.  

Heat the pan and a bit of oil. Fry the mushrooms in butter, add diced onions, garlic and chilly. When onions start to come glassy add a splash of white wine and cream.  Reduce and add diced tomatoes, leek and parsley. Season.

Heat another pan to high heat and add oil. Fry the liver and season. This takes very short time, so it`s important not to overcook the liver. 

Mix the pasta and cream sauce and top with fried liver. Garnish and serve with shredded cheese.