in Italy

Penne with chicken liver sauce

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Ingredients for 2 servings:

  • 250 g chicken liver(s)
  • 1 small onion(s)
  • 1 clove(s) garlic
  • ½ jar white wine
  • 4 tbsp tomato sauce
  • Pepperoncini
  • olive oil
  • 300g penne
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Penne with feta sauce

Heat the oil, fry the onion and crushed garlic until translucent. Rinse the chicken livers briefly, cut into small pieces, add to the hot oil, and fry. Simmer for a few minutes, then deglaze with the wine and add the tomato sauce. Simmer for another 10 minutes over low heat. Season with salt, pepper, and chili pepper, and immediately stir into the previously cooked and drained pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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