Cook pasta until al dente. Remove skins from chicken liver and rinse off with cold water. Drain and cut into strips. Dice the onion finely and fry in butter until translucent. Add liver strips and fry, stirring constantly. Dust with flour and douse with soup, stirring constantly. Add wine and season sauce with paprika powder, vinegar, salt and pepper. Cover and simmer for 5 minutes. Stirring occasionally. Remove cover and let the ragout simmer in an open pot.
Finally, stir in cream and season to taste again eventually.
Drain pasta well in a colander and serve with the sauce.