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1
Clean the chicken livers, removing all the fat, veins, and membranes.
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2
Chop them into small bits with a chefs knife.
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3
Heat 3 tablespoons of the olive oil and all the butter in the large skillet over medium heat.
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4
Stir in the onion and the bay leaves, and season with 1/4 teaspoon salt.
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5
When the onion is wilted and translucent, stir in the chopped chicken livers, and salt again lightly.
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6
Pour in 1/4 cup hot stock, raise the heat, and cook, stirring, until the moisture is nearly evaporated.
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7
Clear a space in the skillet, drop in the tomato paste, toast it in the hot spot for a minute, then stir the paste in with the chopped livers and onion.
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8
Scatter the frozen peas into the skillet, stir, then pour in the remaining stock.
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9
Bring the liquid to a boil, and adjust the heat to keep it bubbling steadily.
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10
Season with 1/2 teaspoon salt and generous grinds of black pepper.
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11
Let the sauce cook and reduce, stirring occasionally, until most of the moisture is gone and it has a thick, flowing consistency, 10 minutes or so.
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12
Adjust the seasonings, and have the sauce simmering when the pasta is dressed.
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13
Meanwhile, fill the large pot with 8 quarts of water, add 2 tablespoons salt, cover, and heat to a rolling boil.
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14
Shake excess flour off the bigoli, drop into the pot, and return rapidly to the boil.
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15
Cook, occasionally stirring, until the pasta is nearly al dente (time will vary with the thickness of the strands).
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16
Lift bigoli from the water with a spider, drain briefly, and turn it into the simmering sauce.
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17
Toss together until the pasta is fully cooked and dressed with sauce.
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18
Turn off the heat, toss in the parsley, the remaining 3 tablespoons olive oil, and a cup of the grated cheese.
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19
Serve immediately, passing more cheese at the table.
