Chicken Liver Spaghetti Sauce
Submitted by bigalpro
Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minSixty-two reviews don’t lie. This chicken liver spaghetti sauce has something special going on.
The sauce starts the classic Italian way: onions and garlic softened in olive oil, tomatoes and tomato paste simmered with basil, oregano, and dry red wine. But a quarter teaspoon of cinnamon adds a subtle warmth that makes the whole thing feel a little mysterious and deeply comforting.
The chicken livers get quartered, dredged in seasoned flour, and sautéed until golden before they join the sauce for the last 10 minutes. They add a richness and body that ground meat simply can’t match.
Ladle it over spaghetti and you’ll wonder why every pasta night isn’t liver night.
Pro Tips
- Sauté the livers separately and add them in the last 10 minutes so they stay tender instead of turning tough and grainy
- Remove any greenish membranes from the livers before cooking for the cleanest, mildest flavor
- The cinnamon is subtle but essential; it’s a classic trick in Greek and some Italian tomato sauces that rounds out the acidity
- Dry red wine adds depth to the sauce, but you can substitute beef broth if you prefer to cook without alcohol
Ingredients
Directions
Quarter livers, remove membranes dredge with seasoned flour, sauté livers in 2 teaspoon oil, set aside.
Add livers to the sauce during last 10 minutes of cooking.
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