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Ingredients
Method
- 350g chicken livers
- 2 tbsp veg oil
- 1 tsp ground cayenne pepper
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 4 chopped garlic cloves
- 2 x 400g tin of chopped tomatoes
- 2 tbsp tomato puree
- 3 tbsp olive oil
- 450g pasta, fusilli or penne
- Salt and Pepper
- Chopped parsley, to garnish
- Pat the livers dry on kitchen paper, and cut into 3 or 4 pieces. Heat the oil in a large frying pan, add the cayenne pepper and the paprikas, and stir for 1 minute. Add the garlic, then remove the pan from the heat, allowing the garlic to infuse in the oil for 30 seconds.
- Add the liver pieces to the pan in a single layer, and place back on the heat. Cook for 2 minutes without stirring, until browned underneath. Lift the pan and swirl to mix the juices, turn the liver pieces over and cook for 2 minutes more. Add the tomatoes and tomato puree, bring to a simmer, and stir in the olive oil and salt and pepper. Reduce the heat and allow it to thicken for 10-15 minutes.
- Cook the pasta in boiling salted water until al dente, then drain. Spoon some of the liver sauce into each serving bowl, add the pasta, and top with the rest of the sauce. Garnish with chopped parsley, and enjoy.
30 mins
4 serving
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