Pasta, Noodles and Rice Recipes - Penne with Chicken Livers Recipe

Ingredients

Serve 4

• 1 yellow pepper, halved, cored, and deseeded

• 300 g/10 oz penne

• 2 tablespoons olive oil

• 50 g/2 oz butter

• 1 red onion, sliced

• 250 g/8 oz chicken livers, trimmed

• 1 rosemary sprig, chopped

• salt and pepper

• 75 g/3 oz Parmesan cheese, freshly grated, to serve

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Method:

1. Roast the yellow pepper in a hot oven or under the grill for 5 minutes until the skin is blistered and blackened a over.

2. Place the pepper in a polythene bag until it is cool then peel off the skin and cut the flesh into long strips. Cook the pasta until al dente.

3. Heat the oil and butter in a large frying pan, add the onion and chicken livers, and cook on a high heat until browned all over.

4. Add the rosemary and pepper strips and season with salt and pepper. Do not overcook the chicken livers, as this dries them out and makes them hard; they are best still pink in the middle.

5. Mix the chicken liver sauce with the pasta and toss well. Serve immediately with a bowl of freshly grated Parmesan.