(Penne with Chicken Livers)


2 Med. Onions - yellow - chopped very fine
3 Cloves Garlic - minced
2 Tbl. Rosemary - fresh & chopped
1 Tbl. Sage - chopped
2 Cups Chicken livers - chopped into large pieces
1 28 Oz. Plum tomatoes - canned
1/8 Tsp. Pepperoncino flakes
1 Lb. Penne Rigate


In a pan large enough to hold all the ingredients, lightly sauté the onions for about 5 minutes. Add the garlic and sauté together with the onions for 2-3 minutes. Add the rosemary, sage and hot pepper if using it and cook another 2-3 minutes over medium heat. Add the chicken livers and cook for 3-5 minutes. Stir gently from time to time.

Add the tomatoes. An easy way to cut them into halves and quarters is with a scissors while they are still in the can. Mix well and cook over medium low heat for 30-40 minutes, or until the sauce thickens.

While the sauce is cooking, heat a large pot of water for the Penne. Cook the Penne al dente, drain and dress with the chicken liver sauce.

We first made this dish in  Citta della Pieve, Italy on May 17, 1997.   A good wine for this pasta dish is Chianti.

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Last updated on: 06/03/99 12:51:20 AM