Fusilli or Rotini with Chicken Liver and Mushroom Sauce

Fusilli are corkscrew shaped pasta. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.

Fusilli may be solid or hollow. Hollow fusilli are also called fusilli bucati.
The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini in the United States.

What you need:

• 50g unsalted butter
• 1 small onion, cubed
• 400g chicken livers, cleaned, cut into small cubes
• 30g dried mushrooms, soaked in water for 20 minutes, then drained (reserving the water)
• 1 tbsp tomato purée
• 50ml Marsala or dry white wine
• 300g dried fusilli
• salt and freshly ground black pepper
• 2 tsp wallnut oil
• 50–100g Parmesan, freshly grated 

How to prepare it:

1. For the sauce, melt the butter in a frying pan, add the onion and cook for about 5–7 minutes, or until golden-brown.
2. Add the chicken livers, stir them around in the hot butter and fry for 3–4 minutes. Stir in the drained porcini, tomato purée and white wine. Season with salt and freshly ground black peppers. (Add a little of the reserved soaking water if the sauce is too thick.)
3. Meanwhile, cook the pasta in plenty of lightly salted boiling water until al dente, then drain and mix with the sauce.
4. Stir in the truffle oil and sprinkle each serving with freshly grated Parmesan and the truffle slices, if using.