Chicken Livers with Penne
Tender chicken livers mingle with garlic, onion, and tomato, then embrace al dente penne as fragrant paprika and olive oil deepen their union. In the heart of this dish, the rich meat enhances every pasta tube with flavor, warmth, and satisfying texture.
Ingredients
- 1 kg chicken livers
- 500 g penne pasta
- 3 tomatoes, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, minced
- Salt
- Olive oil
- Pepper
- Sweet paprika
Instructions
- In a pot of boiling, salted water, cook the penne for 10 minutes, then drain. Don’t overcook, as the pasta will continue cooking with the livers. Reserve 2 cups of the pasta water for later use.
- In a saucepan, heat some olive oil and sauté the chicken livers. Then add the onion and garlic, sautéing for another 2 minutes. Finally, add the tomatoes and sauté for another 2 minutes.
- Add the penne to the saucepan with the livers. Gradually add some of the reserved pasta water as needed to allow the penne to cook fully and absorb the flavors of the sauce.
- Five minutes before turning off the heat, season with pepper and sweet paprika.
- Serve hot and enjoy!
Why It’s Irresistible
Each bite delivers succulent liver, silky tomatoes, and pasta that absorbs all the savory richness—a contrast of bold organ flavor and comforting carbs.
Serving Suggestions
Serve hot, drizzled with extra olive oil and finished with chopped parsley or a squeeze of lemon. Ideal for hearty dinners when you want depth and rustic character.
Learn More About Meat’s Importance!
Curious about the role of meat in a balanced diet? Click here to discover on DeliciousPath why meat is essential for your health and how it contributes to a nutritious lifestyle.
