Mini Penne Rigate with Mushrooms (chicken liver meat addition)

Mini Penne Rigate with Mushrooms (Right)
Mini Penne Rigate with Mushrooms & Sage Butter Chicken Livers (Left) 

I don't often get the opportunity to purchase offal  here in my town so when I get the selection I jump at it. A special "treat" (in my opinion) meat addition to my serve only for tea tonight. Simply by adding one extra step I hope to show you how simple it is to adapt most vegetarian meals into meat meals and vice versa. Try not to be limited by any preconceived ideas of having to follow a recipe exactly.

• In a large pan fry off in butter and olive oil a couple of cloves of crushed garlic and the white section of a half dozen thinly sliced spring onions. 
• When softened toss into the flavoured butter about 4-500 grams of sliced mushrooms of your choice. Stir until softened and a little golden in colour. Then add 1/2 small tub of cream or sour cream and a glass of white wine. Bring up to the boil and then simmer gently until the sauce has reduced by about a third.
• While doing this cook separately about 200 gms of pasta (again this is your choice I have used a mini penne rigate). 
• To serve toss the cooked pasta, along with a handful of fresh herbs lightly chopped... today I have used coriander, rosemary (which loves mushroom) and roughly torn basil through the mushroom and sauce mix, the remainder green sliced spring onions and finally stir in about a half cup of freshly grated parmesan and heaps of black cracked pepper to taste.
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• For the meat alternative... Melt a little butter add some sage leaves and gently fry to instil the delicate sage flavour into the butter and then very quickly stir fry a hand full of chicken livers until golden on the outside but still pink on the inside. Toss these as an extra through only into the servings requiring them.