Serves 4
Prep: 15 min Cook: 20 min

400g chicken livers
2 tbsp olive oil
2 garlic cloves
1 small onion
1 tsp rosemary leaves
1 glass red wine
400g can chopped tomatoes
400g dried pappardelle
Knob of butter
Freshly grated parmesan

METHOD: Rinse the livers, pat dry with kitchen paper. Remove any stringy membrane or discoloured parts. Lightly crush the garlic with the flat of a knife and flake away the skin. Peel the onion and chop very finely. Finely chop the rosemary until it resembles green dust. Heat the olive oil in a spacious frying pan over a medium heat. Add the garlic and stir-fry for a few seconds without letting it brown. Add the onion and cook gently for about 5 minutes until soft. Add the prepared livers and rosemary and cook for a couple of minutes until the livers are browned all over. Remove the livers to a plate. Turn up the heat, add the wine, stir vigorously as it bubbles, allowing it to reduce by half. Add the tomato and cook briskly for 10 minutes until the sauce becomes noticeably thick and jammy. Taste for salt and pepper. Stir the chicken livers back into the sauce. Meanwhile, cook the pasta according to the packet instructions in plenty of salted water until tender but firm to the bite. Drain the pasta and toss with the butter in a warmed serving bowl. Stir the sauce into the pasta. Serve with freshly grated Parmesan.

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