Chicken livers with rigatoni

4-6 servings Prep: 5 mins By Food24
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Ingredients (9)

10 ml oil
500 g chicken livers — cleaned
200 g cherry tomatoes — halved
15 ml vinegar — red wine
salt and freshly ground black pepper
garlic — cloves, 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.

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

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