Pasta with chicken liver in tomato sauce

Name: Pasta with chicken liver in tomato sauce - Antonia E.
Ingredients: 200 g pasta (I used spirals) 500 g chicken liver 1/2 yellow bell pepper 1 onion 1 large clove of garlic 1 can of whole peeled tomatoes (400 g) 1 tablespoon of roasted red pepper paste salt pepper 1 te

Meat - Pasta with chicken liver in tomato sauce by Antonia E. - Recipia

Pasta with Chicken Livers in Tomato Sauce When it's warm outside, I usually choose dishes that don't require much time by the stove. Pasta with chicken livers in tomato sauce is prepared simply, and the sauce is ready in a reasonable time, without many complicated steps. The livers are browned separately, then finished cooking in the tomato sauce with onion, bell pepper, and garlic. Finally, the pasta is served together with the sauce and sprinkled with fresh parsley. Quick Info Total time: not specified exactly; preparation includes 10 minutes for soaking the livers in water, 8-10 minutes for boiling the pasta, and the time needed to reduce the sauce. Preparation time: about 10 minutes for preparing and cutting the ingredients, plus the draining and preparation time for the livers. Cooking time: 8-10 minutes for pasta; the sauce is simmered until well reduced, and the exact duration depends on how much liquid remains in the pan. Servings: exact number not specified. Difficulty: easy. Recipe type: main dish, suitable for lunch or dinner. Ingredients 200 g pasta, preferably spiral 500 g chicken livers 1/2 yellow bell pepper 1 onion 1 large clove of garlic 1 can of whole peeled tomatoes, 400 g 1 tablespoon of roasted pepper paste 1 teaspoon butter 2 tablespoons oil salt, to taste pepper, to taste 1/2 teaspoon dried basil fresh parsley, for serving Preparation Method 1. Place the livers in a bowl of cold water and let them soak for about 10 minutes. Then wash them and transfer them to a sieve to drain well. It is useful for them to be as well-drained as possible before putting them in the pan. 2. Melt the butter in a pan. Add the livers and brown them on both sides. Sprinkle with salt and pepper, then check to ensure they are well cooked. When ready, remove them with a spatula to a plate and set aside for now. 3. Clean the onion and chop it finely. Cut the yellow bell pepper into long strips, and slice the peeled garlic thinly. 4. In another pan, heat the oil. Add the onion, bell pepper, and garlic and let the vegetables sweat for 2-3 minutes. There is no need to cook them completely at this stage, as they will continue to soften in the sauce. 5. Remove the peeled tomatoes from the can and chop them finely. Add them over the sweating vegetables. 6. Pour in 1/2 cup of water and add the roasted pepper paste. Adjust the sauce with salt and pepper, then cover the pan with a lid. 7. Let the sauce simmer until well reduced. Stir occasionally and watch the consistency so that the sauce does not remain too liquid. 8. Towards the end, add the browned livers to the sauce. Sprinkle the dried basil, stir gently, and let the dish cook for about 1 more minute. 9. Separately, put water and salt in a pot and place it on the heat. When the water starts to boil, add the pasta. 10. Boil the pasta for 8-10 minutes, then drain it. 11. Serve the pasta with the chicken livers in tomato sauce and sprinkle chopped fresh parsley on top. Why I make this recipe often I love the recipe because it uses common ingredients and does not require complicated preparation. The livers are browned separately, and the sauce is made while they wait, so the steps connect easily. The tomatoes, bell pepper, onion, and roasted pepper paste give the sauce enough flavor without needing many spices. It is also a practical option for days when I want a hearty dish but do not have time to prepare multiple sides. The pasta and sauce are served together, and the parsley added at the end brings a fresh note. Tips The livers should be well drained after washing. If they have a lot of water on them, they will brown more slowly in the butter. Browning is done on both sides before the livers are removed from the pan. They continue to cook a bit after being added back to the sauce for about 1 minute. The sauce should be allowed to reduce before putting the livers back in. If it is too liquid, it will not cling to the pasta as well. Salt and pepper are added to both the livers and the sauce, to taste. The roasted pepper paste may already contain salt, so it is safer to adjust the taste gradually. The pasta is boiled separately and drained before serving. The basic recipe uses spirals, but it is important that they are boiled for 8-10 minutes, according to the preparation instructions. Substitutions Spiral pasta can be substituted with another type of available pasta, keeping the same serving idea. The recipe does not specify a different quantity for other pasta shapes, so it is best to keep the 200 g. The yellow bell pepper can be used in the indicated amount and does not need to be substituted for the recipe to remain as close to the original as possible. Likewise, the roasted pepper paste is part of the sauce's flavor and should preferably be kept. Variations For a version as close to the original recipe as possible, keep the order of the steps: the livers are browned in butter, the vegetables are sweated in oil, and then all are reunited in the tomato sauce. You can use more or fewer pasta only if you adjust the serving amount, but the presented proportion is 200 g pasta to 500 g livers. Serving ideas Serve the pasta immediately after draining, with the livers and tomato sauce on top or mixed together. The fresh parsley is sprinkled at the end, directly on the plate. The dish can be served for lunch or dinner. The recipe text mentions that it can be consumed at any time of the day, but the combination of pasta and livers makes it especially suitable as a main dish. Frequently Asked Questions Do the livers need to be soaked in cold water? Yes. In this recipe, the livers are soaked for 10 minutes in cold water, then washed and placed in a sieve to drain. Can I cook the livers directly in the sauce? The recipe requires the livers to be browned first in butter and removed to a plate. They are added back to the sauce only towards the end and cooked for about 1 minute. How long should the sauce be simmered? The sauce is simmered covered until well reduced. The source does not specify an exact number of minutes, as the duration depends on the amount of liquid remaining and the intensity of the heat. What type of pasta is used? In the presented version, 200 g of spiral pasta is used. These are boiled separately for 8-10 minutes and then drained. Can the livers be served separately from the pasta? Yes, but the indicated way in the recipe is to serve them together: the pasta is placed on the plate, and the livers in tomato sauce and the parsley are added on top. Nutritional Values The values are estimated and refer to the entire quantity prepared. They may vary depending on the type of pasta, the brand of canned tomatoes, the amount of oil left in the pan, and the exact amount of livers. For the entire recipe: Calories: approximately 1,700-1,900 kcal Protein: approximately 105-115 g Carbohydrates: approximately 165-180 g Fat: approximately 70-80 g Fiber: approximately 15-20 g The exact number of servings is not specified in the recipe, so the values for one serving cannot be accurately established. If the dish is divided into 4 equal servings, one serving would have approximately 425-475 kcal, 26-29 g protein, 41-45 g carbohydrates, and 18-20 g fat. Storage and Reheating Pasta with chicken livers in sauce can be stored in the refrigerator in a covered container. Since the recipe does not specify an exact storage term, it is better to consume it as soon as possible after preparation. When reheating, heat only the amount that will be served. The sauce may become thicker after cooling, and the dish should be heated until hot. The pasta keeps best together with the sauce, as it helps them not to dry out as quickly.

Pasta with chicken liver in tomato sauce

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