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

4.3 from 12 votes
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A unique, hearty ragu for pasta made with chicken livers, diced tomatoes, garlic, onion, fresh thyme and a touch of balsamic vinegar.

Ingredients

  • 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

Instructions

  • Put a large pot of salted water on to boil for the pasta.
  • Drain the chicken livers and using kitchen shears, cut them into small pieces (about 1/2-inch). Set aside.
  • 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.
  • 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.
  • 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.
  • Note: If the pasta seems dry, add an extra drizzle of olive oil.
  • Plate individual servings and serve immediately.
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