1/4 cup olive oil
2 cups chopped yellow onions
2 tablespoons minced garlic
1 1/2 pints chicken liver, rinsed, drained, and cut into individual lobes
4 pounds ripe Roma tomatoes, peeled, and coarsely chopped, or 2 (28-ounce) cans crushed Italian tomatoes
1 teaspoon crushed red pepper flakes
1 bay leaf
Freshly ground black pepper
1 1/2 cups chicken stock or low sodium chicken broth
1/4 cup heavy cream
1/2 cup finely chopped fresh basil leaves
Salt and pepper
1 teaspoon sugar, if needed
1 pound dried vermicelli
1/2 cup finely grated Parmigiano-Reggiano, for serving
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