Wash and trim the chicken livers. Cut into bite-sized pieces. Heat the oil in a sauté pan and
fry the chicken livers for 3-4 minutes until tender.
Add the garlic and bacon to the fry pan and fry until golden brown. Add the tomatoes, chicken
stock, tomato puree, sherry, herbs and seasoning to taste.
Bring the sauce to the boil and simmer gently, uncovered, for about 5 minutes until the sauce
has thickened. Stir from time to time.
Meanwhile, cook the pasta in boiling salted water for about 12 minutes until "al dente". Drain,
then toss into the sauce. Serve hot, sprinkled with Parmesan cheese.