Paparele e Figadini with Tomato and Herb Sauce

Ingredients

• 250g (8.8 oz) paparele pasta 250g (8.8 oz) paparele pasta
• 300g (10.6 oz) chicken livers, cleaned and trimmed 300g (10.6 oz) chicken livers, cleaned and trimmed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Cook the paparele pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chicken livers to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the livers from the skillet and set aside.
4. 4.
   In the same skillet, add the crushed tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Return the chicken livers to the skillet and cook for an additional 5 minutes, until the livers are cooked through.
6. 6.
   Serve the paparele pasta on a plate and top with the tomato and herb sauce, along with the cooked chicken livers. Garnish with fresh parsley.

Treat your ingredients with care...

• Chicken livers — Make sure to clean and trim the chicken livers properly before cooking. Remove any connective tissues or membranes for a better texture.

Tips & Tricks

• For a richer flavor, you can deglaze the skillet with a splash of red wine before adding the crushed tomatoes.
• If you prefer a smoother sauce, you can blend the tomato and herb sauce using an immersion blender or a regular blender.
• Feel free to add a sprinkle of grated Parmesan cheese on top of the dish for an extra touch of indulgence.
• If you're not a fan of chicken livers, you can substitute them with sautéed mushrooms for a vegetarian version.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Paparele e Figadini hot, garnished with fresh parsley. Accompany it with a side salad or crusty bread to complete the meal.

Presentation advice

To enhance the presentation, twirl the paparele pasta into a nest-like shape on the plate. Place the chicken livers on top and drizzle the tomato and herb sauce around the pasta. Sprinkle some fresh parsley on top for a pop of color.