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Spaghetti With Chicken Liver Sauce Recipe
|Olive oil||4 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Tomatoes||1 1⁄2 Pound, skinned and chopped|
|Red wine||1⁄2 Cup (8 tbs)|
|Chopped fresh herbs||1 1⁄4 Tablespoon (Mixed Parsley, Marjoram And Thyme)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Chicken livers||12 Ounce|
Serving size: Complete recipe
Calories 2615 Calories from Fat 934
% Daily Value*
Total Fat 106 g162.7%
Saturated Fat 29.3 g146.5%
Trans Fat 0.2 g
Cholesterol 1234.7 mg411.6%
Sodium 2261.4 mg94.2%
Total Carbohydrates 303 g100.9%
Dietary Fiber 11.2 g44.7%
Sugars 23.8 g
Protein 116 g232.4%
Vitamin A 897.2% Vitamin C 276%
Calcium 30.3% Iron 256.7%
*Based on a 2000 Calorie diet
Add skinned, chopped tomatoes, wine, herbs, salt and pepper.
Simmer uncovered for 30 minutes or until the sauce thickens.
Trim chicken livers and cut into small 1/2 inch pieces.
Saute chicken livers in heated butter or margarine until browned on the outside (2-3 minutes).
Add chicken livers to tomato sauce.
Boil spaghetti in a large pan of boiling, salted water, drain well and serve hot with hot chicken liver sauce on top.
Storage tip: Store the tomato sauce without the chicken livers in a covered container in refrigerator.
Store fried chicken livers covered, separately, in refrigerator.
Add chicken livers to sauce before reheating the next day.
Cook spaghetti just before serving.
Cooked spaghetti does not store or reheat well.