Pasta Alla Caruso (Chicken Liver Pasta)
Ingredients
- 1 lb spaghetti or perciatelli
- 1 lb chicken livers, all fat removed
- 1 cup flour, seasoned with salt and pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 lb assorted mushrooms (shiitake, portobello, crimini), thinly sliced
- 1 cup dry red wine
- 28 oz canned peeled tomatoes
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tsp salt and black pepper to taste
Instructions
- 1
Heat olive oil in a large sauté pan over high heat. Dredge chicken livers in seasoned flour, shaking off excess. Sauté until lightly browned and firm. Remove livers and set aside.
- 2
Pour off the olive oil from the pan. Add the butter. When foam subsides, add mushrooms and toss to coat. Cook 4–5 minutes until they begin to release juices.
- 3
Add red wine all at once, scraping the bottom of the pan to loosen caramelized bits. Cook over high heat until wine reduces by half.
- 4
Lower heat. Purée tomatoes through a food mill or food processor, then add to the mushrooms and wine. Adjust heat to a bare simmer.
- 5
Slice chicken livers crosswise into 1/2-inch rounds and add them with their accumulated juices to the tomato sauce. Simmer for about 30 minutes until excess liquid evaporates.
- 6
Cook pasta in boiling salted water until al dente. Drain, portion into four plates, top with the sauce and garnish with chopped parsley.