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Chicken livers with rigatoni


Chicken livers with rigatoni (PHOTO: Drum)

Ingredients 9
Servings 4-6
Time 5 min

Ingredients

  • 10
    ml
    oil
  • 500
    g
    chicken livers, cleaned
  • 200
    g
    cherry tomatoes, halved
  • 15
    ml
    red wine vinegar
  • salt and pepper
  • 4 cloves garlic, crushed
  • 5 thyme sprigs
  • 400
    g
    dried rigatoni
  • 80
    g
    ricotta cheese
 

Method

20 min
 

In an oiled pan, fry the chicken livers until golden. Add the tomatoes and vinegar, and a pinch of salt and pepper. Squash the tomatoes with the back of a spoon and add the thyme. Then simmer for 10 minutes or until a thick sauce forms.

2 Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions. Drain the pasta, reserving a cup of the salted water. Add the pasta to the sauce and add a little of the water to loosen it up.

3 Drizzle the pasta dish with olive oil and serve with ricotta cheese crumbled on top

 

Read more on: pasta dishes  |  chicken livers
 

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