Pasta with Spicy Chicken Livers
Bring bold flavors to your dinner table with this irresistible Pasta with Spicy Chicken Livers recipe—a perfect dish for adventurous foodies looking to elevate their pasta game. Tender, bite-sized chicken livers are seared to perfection and simmered in a rich tomato sauce infused with garlic, paprika, and a kick of red chili flakes, creating a harmonious balance of heat and umami. A splash of dry white wine adds depth to the dish, while fresh parsley and a drizzle of olive oil brighten up the robust flavors. Served over a bed of al dente spaghetti or fettuccine and topped with a generous sprinkling of Parmesan cheese, this recipe transforms simple ingredients into a luxurious and satisfying meal. Ready in under an hour, this comforting yet bold pasta dish is guaranteed to impress at any dinner gathering.
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Recipe Information
Ingredients
- 300 g chicken livers
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tsp red chili flakes
- 1 tsp paprika
- 1 small onion, finely chopped
- 100 ml dry white wine
- 400 g crushed tomatoes (canned)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 300 g dried spaghetti or fettuccine
- 50 g grated Parmesan cheese, for serving
Instructions
Rinse the chicken livers under cold water, pat them dry with paper towels, and cut them into bite-sized pieces. Set aside.
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta, then set it aside.
In a large skillet, heat 2 tablespoons of olive oil and the butter over medium heat.
Add the minced garlic, red chili flakes, and paprika, and cook for 1 minute until fragrant.
Add the finely chopped onion and sauté for 3-4 minutes until softened.
Turn the heat to medium-high and add the chicken livers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the livers are browned on the outside but still slightly pink on the inside.
Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes to allow the alcohol to evaporate.
Pour in the crushed tomatoes. Add the salt and black pepper, then stir to combine. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked pasta to the skillet along with 2 tablespoons of the reserved pasta water. Toss the pasta with the sauce, adding more pasta water as needed to achieve the desired consistency.
Stir in the chopped parsley and drizzle the remaining tablespoon of olive oil over the pasta.
Serve the pasta hot, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
2820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 1047 mg | 349% | |
| Sodium | 6809 mg | 296% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 31.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 812 mg | 62% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
