Spaghetti With Chicken Liver Sauce Recipe
Spaghetti with Chicken Liver Sauce is another delicious Italian recipe. I remember I has friend coming over my place and they insisted me in cooking a pasta recipe. The only one recipe came to my mind that time was Spaghetti with Chicken Liver Sauce. The chicken liver mixed with tomatoes and red wine gave the Spaghetti with Chicken Liver Sauce a lips smacking taste. My friends loved it.
Ingredients
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 1/2 lb tomatoes, skinned and chopped
1/2 cup red wine
1 1/4 tablespoons chopped mixed fresh parsley, marjoram and thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz chicken livers
1 oz butter or margarine
8-12 oz spaghetti
Directions
Heat oil in a large pan and gently saute chopped onion and garlic for 5-10 minutes until soft but not brown.
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.
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.
