Pasta Alla Caruso
Ingredients
- 2 tbsp olive oil
- 1 cup flour, seasoned with salt and pepper
- 1 lb chicken livers, separated, fat removed
- 2 tbsp unsalted butter
- 1 lb assorted mushrooms (shiitake, portobello, crimini), thinly sliced
- 1 cup dry red wine
- 28 oz peeled canned tomatoes
- 2 tbsp flat-leaf Italian parsley, finely chopped
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 lb spaghetti or perciatelli
Instructions
- 1
Heat a sauté pan over high heat, then add olive oil. Flour the chicken livers, shaking off excess. Add to pan and sauté until slightly browned and firm. Remove livers and set aside.
- 2
Pour off the olive oil, then add butter. When foam subsides, add mushrooms and toss to coat. Cook 4–5 minutes until mushrooms release their juices.
- 3
Add wine all at once, scraping the bottom of the pan to loosen caramelized bits. Cook over high heat until wine reduces by about half.
- 4
Lower the heat; purée tomatoes through a food mill or food processor, then add to the mushrooms and wine. Adjust heat to barely simmer.
- 5
Slice chicken livers crosswise into 1/2-inch rounds. Add to the tomato sauce along with any accumulated juices. Taste for seasoning, add salt and pepper. Cook over low heat about 30 minutes until liquid has evaporated.
- 6
Cook pasta in boiling salted water until al dente. Drain and divide into four plates. Top with sauce and garnish with parsley.