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1
In a large, heavy skillet, heat the oil over medium-high heat and saute the onion and garlic until the onions are tender and beginning to caramelize around the edges, about 5 minutes.
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2
Remove the pan from the heat and add the chicken livers and brandy.
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3
Return the pan to the heat and shake the pan to ignite.
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4
Cook until livers are lightly browned on all sides but still pink inside, 4 to 5 minutes.
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5
Add the tomatoes, crushed red pepper, bay leaf, black pepper and chicken stock to the skillet.
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6
Stir well, then let the sauce come to a simmer.
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7
Cook for 15 minutes, or until most of the liquid has evaporated.
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8
Whisk in the cream and basil.
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9
Season with salt and pepper and, if the sauce seems overly acidic, add the sugar.
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10
Meanwhile, in a kettle or large saucepan, bring 5 quarts of water to a boil.
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11
Add the pasta and return to a boil, stirring occasionally.
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12
Cook, stirring occasionally, until the pasta is al dente, 4 to 6 minutes.
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13
Drain the pasta in a colander, then transfer to a large bowl.
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14
Remove the bay leaf from the chicken liver sauce and discard the leaf.
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15
Toss the pasta with some of the tomato sauce, then divide among serving plates.
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16
Top each serving with more sauce and some of the chicken livers.
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17
Pass the cheese at the table.
