Instructions

1. Peel and chop the onion.
2. Pour the olive oil in a pan big enough to hold all of the pasta later. Heat over gentle heat, and add the onion and salt. Cook gently, until the onion is very soft. About a half hour. Be careful not to let the onion brown. You really want to retain the sweetness.
3. In the meantime take the liver sausage out of the casing. Once the onion has cooked, add the sausage, stirring, till it looses it’s rawness and is cooked through. This shouldn’t take too long.
4. Bring a large pot of salted water to boil, then add the pasta. Cook until al dente.
5. Drain, reserving a cup of the pasta water.
6. Add drained pasta to the pan with the sausage and stir over medium heat. Add some of the pasta water, about a third of a cup, and keep heating to let the flavors mix. Turn off heat, and add about a 1/3 cup grated pecorino along with some more water, stirring to let it melt.
7. Serve the pasta topped with a bit more grated cheese and freshly ground black pepper.