Linguine with Chicken Liver Ragu

Although not a common choice, the rich, earthy flavor of chicken liver makes a delicious ragu to serve with pasta. Constructed somewhat differently than a traditional meat ragu, this recipe uses sautéed onion, a small amount of garlic, diced tomatoes, fresh thyme and a bit of balsamic vinegar to complement the hearty flavor of the chicken livers.

Linguine with Chicken Liver Ragu

Linguine with Chicken Liver Ragu

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A unique, hearty ragu for pasta made with chicken livers, diced tomatoes, garlic, onion, fresh thyme and a touch of balsamic vinegar.


  • 10 ounces linguine (or spaghetti)
  • 1 lb chicken livers (organic if possible)
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1-1/2 cups diced tomatoes, undrained
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper


  1. Put a large pot of salted water on to boil for the pasta.
  2. Drain the chicken livers and using kitchen shears, cut them into small pieces (about 1/2-inch). Set aside.
  3. Heat the olive oil in a pan over medium heat and add the onion. Sauté until the onion is soft and translucent, 3 to 4 minutes, then add the garlic and cook until fragrant, 1 minute longer.
  4. Add the chicken livers and cook, stirring often, until nicely browned, 4 to 6 minutes. Add the tomatoes, balsamic vinegar and thyme. Season to taste with salt and pepper and simmer gently for 6 to 8 minutes, stirring occasionally.
  5. While the ragu simmers, cook and drain the pasta according to package directions. Return the pasta to the pan, add the ragu and toss to combine.
  6. Note: If the pasta seems dry, add an extra drizzle of olive oil.
  7. Plate individual servings and serve immediately.