Spaghetti with Chicken Liver Sauce

Name: Spaghetti with Chicken Liver Sauce
Yield: For 4
Cuisine: Italian
Ingredients: 1½ lbs tomatoes; parsley, thyme and marjoram, fresh or dried; parsley, thyme and marjoram, fresh or dried; parsley, thyme and marjoram, fresh or dried; 12 oz spaghetti; 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic; Parmesan, freshly grated, if liked; 1 tablespoon butter; salt and freshly ground pepper; salt and freshly ground pepper; ¾ lb chicken livers; small glass red wine

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

12 oz spaghetti
3 tablespoons olive oil
1 onion

Europe
Italy
Mediterranean
Pasta
Gluten-free

Method

Heat the olive oil in a large shallow saucepan. Chop the onion and garlic and sweat them for 15 minutes in the oil without browning. Skin the tomatoes, chop roughly and add them with the wine, salt, pepper and plenty of chopped herbs, and simmer uncovered for about an hour until you have a thickish sauce. Cook the spaghetti. While it is boiling chop the chicken livers into pieces the size of a