There are no rules about which pasta to choose for any of my dishes. Any dried pasta, with the exception of lasagne noodles, works well with these recipes.

2 tablespoons peanut or corn oil

1 medium-size red onion, thinly sliced

1 pound chicken livers, cleaned and halved

1 teaspoon chopped fresh parsley

1 teaspoon thinly sliced scallions, white and tender green parts

Salt and freshly ground black pepper to taste

1 teaspoon chopped fresh basil

2 cloves garlic, thinly sliced

1 teaspoon red wine vinegar

1/2 cup homemade or canned low-salt chicken broth (optional)

4 to 6 teaspoons grated Swiss cheese for garnish

In a large skillet over medium-high heat, heat the oil until very hot but not smoking, then add the onion and sauté until golden, about 5 minutes. Add the livers and sauté 8 to 10 minutes. Add the parsley, scallions, salt, pepper, basil, and garlic. Reduce the heat to medium and cook slowly until the livers are cooked through, 10 to 15 minutes. Raise the heat to high, add the vinegar and broth, and

Reduce slightly.

Arrange the pasta in individual bowls and top with the livers. Garnish each bowl with 1 teaspoon of the grated cheese.