Creamy Peri-Peri Chicken Livers with Pasta

by Caxton magazines staff

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4

  • 500g chicken livers, cleaned
  • 250g FATTI’S & MONI’S Gnocchi Pasta Shells
  • Olive oil, for frying
  • 1 tablespoon butter
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • ½ teaspoon peri-peri spice
  • ½ 410g can tomato puree
  • 1 cup (250ml) cream
  • 2 tablespoons sweet chilli sauce
  • Handful parsley, chopped
  • Salt and pepper

Method:

  1. Heat a splash of oil and butter over medium-high. Fry livers for about 5 minutes, or until golden but still pink inside. Remove from pan and set aside.
  2. In the same saucepan, sauté onion, garlic and peri-peri spice for about 5 minutes, or until tender. Season. Add tomato puree, cream and sweet chilli, and bring to the boil.
  3. Meanwhile, cook FATTI’S & MONI’S Gnocchi Pasta Shells as per packet instructions.
  4. Add livers to the sauce and heat through. Sprinkle parsley and serve with pasta.