Spaghetti Caruso for 2
Indulge in the rich and robust flavors of Spaghetti Caruso for Two—a classic Italian-American dish that's perfect for an intimate dinner. This recipe features tender, pan-seared chicken livers paired with earthy mushrooms, all simmered in a vibrant tomato-based sauce infused with garlic, onions, dry white wine, and a hint of oregano. The silky sauce clings beautifully to al dente spaghetti, creating a dish that's both hearty and elegant. Finished with a dusting of grated Parmesan and freshly chopped parsley, this savory pasta is easy to make in just 35 minutes and delivers restaurant-quality flavor at home. Perfect for fans of elevated comfort food, this recipe ensures every bite is packed with bold, satisfying tastes.
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Recipe Information
Ingredients
- 200 grams spaghetti
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 100 grams chicken livers, cleaned and diced
- 100 grams fresh mushrooms, sliced
- 0.5 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 60 milliliters dry white wine
- 200 grams canned crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- to taste salt
- to taste freshly cracked black pepper
Instructions
1. Begin by bringing a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
3. Add the diced chicken livers and cook for 2-3 minutes until lightly browned. Remove them from the skillet and set aside on a plate.
4. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they are golden and the moisture has evaporated.
5. Stir in the chopped onion and minced garlic, cooking for another 2 minutes until the onion softens and becomes translucent.
6. Deglaze the skillet by adding dry white wine, scraping any browned bits from the bottom, and let it simmer for 2 minutes.
7. Add the crushed tomatoes, tomato paste, oregano, and red chili flakes (if using). Stir well and let the sauce simmer on low heat for 8-10 minutes until it thickens slightly.
8. Return the cooked chicken livers to the skillet, stir to combine, and season the sauce with salt and freshly cracked black pepper to taste.
9. Add the cooked spaghetti to the skillet and toss gently to coat the pasta in the sauce. If the sauce is too thick, stir in a bit of the reserved pasta water until the desired consistency is achieved.
10. Serve immediately, garnished with grated Parmesan cheese and freshly chopped parsley for added flavor.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.0 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 714 mg | 15% | |
*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.
