Chicken livers with rigatoni

4 servings Prep: 5 mins, Cooking: 25 mins
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Rigatoni is the tube-shaped pasta usually served with thick, tomato-based sauces. We pepped it up with some chicken livers. This dinner will be ready in under 30 minutes.

By Food24 October 23 2018
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Ingredients (9)

10 ml oil
500 g chicken livers — cleaned
200 g cherry tomatoes — halved
15 ml red wine vinegar — red wine
salt and freshly ground black pepper
1 garlic clove — crushed
thyme sprigs
400 g pasta — rigatoni
80 g ricotta cheese
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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.

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.

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

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