Tortiglioni/Penne with Chicken Livers
Prep Time: 10 mins Cook: 15 min. Serves: 4
Ingredients
2 tbsp olive oil
60g bacon, finely chopped (optional)
2 garlic cloves, peeled, bruised
1 small onion, finely chopped
400g chicken livers
½ cup white wine
1 cup (260g) tomato passata / puree
400g Tortiglioni / Penne
15g butter
Grated parmesan, to serve
Method
- Heat oil in a large frying pan on medium. Cook bacon, garlic and onion for 3mins, until soft. Increase heat to high, add liver and sage and cook for 4 mins, stirring until liver changes colour and is lightly browned. Transfer liver to a bowl and set aside.
- Add wine to pan and bring to boil. Add tomato passata and simmer for 5-6 mins until sauce thickens. Season to taste. Return liver to pan and cook for another 2 mins, until heated through.
- Cook pasta in a large saucepan of boiling, salted water until al dente. Drain, return to pan with butter and toss on low heat.
- Add liver and sauce and toss to combine. Serve with grated parmesan cheese.
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