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.
- 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
- 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.