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1
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt.
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2
Heat the olive oil over a medium flame until hot but not smoking.
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3
Add the garlic, chicken livers, peas, salt, to taste, and cook until the meat is browned and the peas are soft, about 7 minutes.
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4
While the meat browns, add the perciatelli to the boiling water and cook, according to the package directions, until tender but still al dente.
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5
Meanwhile, reheat the Ragu alla Napoletana in a separate saucepan.
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6
Drain the cooked pasta and add to the saucepan with the ragu.
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7
Add the chicken livers and peas and toss over high heat until the ingredients are well combined.
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8
Add the chili flakes and the mozzarella and toss again, so the mozzarella melts amidst the noodles.
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9
Serve immediately in 4 warmed pasta bowls.
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10
Garnish, to taste, with the Parmigiano.
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11
In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking.
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12
Add the onion and garlic and cook until soft and light golden brown, about 5 minutes.
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13
Add the meat and the prosciutto, and continue cooking until the meat has browned, about 5 minutes more.
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14
Add the red wine.
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15
Cook over medium heat until the wine has been absorbed into the meat.
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16
Season, to taste, with salt and pepper.
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17
Add the tomato paste, the pureed tomatoes, and enough water to just cover the meat.
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18
Stir to combine and let the mixture boil for 2 hours, adding more water, if necessary, to keep the pan moist.
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19
When finished simmering, the sauce will be extremely thick, more like a meat mixture than a sauce.
