|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|
|400 g||pasta — rigatoni|
|80 g||ricotta cheese|
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.