Description
A bold, rustic pasta with silky sauce and deep savory flavor—comfort food with character.
Ingredients
- Chicken livers
- Pappardelle pasta
- Onion
- Garlic
- Olive oil
- Butter
- Dry white wine
- Chicken stock
- Fresh thyme or rosemary
- Parmesan cheese
- Salt & black pepper
- Red chili flakes (optional)
Instructions
- Clean and trim the chicken livers, patting them dry and cutting into bite-size pieces.
- Cook pappardelle in well-salted water until al dente; reserve 1 cup pasta water.
- Heat olive oil and butter in a wide pan; sauté onion until soft and lightly golden.
- Add garlic and herbs, cooking until fragrant, then add chicken livers and sear until browned but still tender inside.
- Deglaze with white wine and let it reduce slightly; add a splash of chicken stock.
- Toss in cooked pasta with reserved pasta water to create a silky sauce.
- Finish with grated Parmesan, seasoning, and chili flakes if using.
Notes
- Ensure chicken livers are fresh for the best flavor.
- Adjust seasoning according to taste.
- Red chili flakes can be omitted for a milder dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg