Peri-peri chicken liver pasta

Recipe from: 8/1/2003 12:00:00 AM

Ingredients 6
Servings 4
Time 10 minutes

Ingredients

  • 400
    g
    penne pasta
  • 30
    ml
    oil
  • 1
    red onion, chopped
  • 2
    ml
    peri-peri powder or cayenne pepper
  • 250
    g
    chicken livers, cleaned and halved
  • 410
    g
    canned chopped tomatoes
 

Method

25 minutes
 
Prepare the pasta according to the packet instructions.
Heat the oil in a frying pan and sauté the onion until softened.
Add the peri-peri and stir for 30 seconds.
Add the chicken livers and stir-fry over a high heat for one minute.
Stir in tomatoes and cook until the livers are cooked through.
Season with salt and pepper to taste.
Pour the sauce over the pasta, sprinkle with freshly chopped basil and serve with fresh crusty bread.
 

Read more on: poultry  |  sauté
 

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