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!
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