Chicken Liver Spaghetti Sauce

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Servings: 6 Difficulty: Advanced
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Rich, velvety tomato sauce infused with tender chicken livers and aromatic herbs
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This rustic Chicken Liver Spaghetti Sauce transforms humble offal into a luxurious, deeply flavorful pasta topping. The chicken livers are gently cooked and folded into a slow-simmered tomato base, creating a sauce that is both silky and substantial. Aromatics like garlic, onions, and fresh basil provide a fragrant backbone, while a hint of cinnamon and red wine adds complexity and depth. The result is a hearty, protein-rich dish that feels indulgent yet homey. Perfect for a cozy weeknight dinner or a special weekend meal, this sauce pairs beautifully with spaghetti or any long pasta. It&# 226;€™s a comforting, satisfying option that highlights the rich, earthy notes of the liver balanced by the bright acidity of tomatoes.

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Chicken Liver Spaghetti Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 59.8

Description

This rustic Chicken Liver Spaghetti Sauce transforms humble offal into a luxurious, deeply flavorful pasta topping. The chicken livers are gently cooked and folded into a slow-simmered tomato base, creating a sauce that is both silky and substantial. Aromatics like garlic, onions, and fresh basil provide a fragrant backbone, while a hint of cinnamon and red wine adds complexity and depth. The result is a hearty, protein-rich dish that feels indulgent yet homey. Perfect for a cozy weeknight dinner or a special weekend meal, this sauce pairs beautifully with spaghetti or any long pasta. It&# 226;€™s a comforting, satisfying option that highlights the rich, earthy notes of the liver balanced by the bright acidity of tomatoes.

Ingredients

Directions

  1. Prepare the chicken livers by quartering them and removing any visible membranes or fat.
  2. Mix 3/4 cup of flour with salt and pepper to create a seasoned coating.
  3. Dredge the chicken livers in the seasoned flour, shaking off any excess.
  4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  5. Sauté the dredged livers until browned on the outside but still pink inside, about 2-3 minutes per side. Set aside.
  6. In the same skillet, add 2 more tablespoons of olive oil if needed.
  7. Add chopped onions and sauté over medium heat until soft and translucent, about 5 minutes.
  8. Add finely chopped garlic and sauté for another minute until fragrant.
  9. Stir in 2 1/2 cups of strained tomatoes, 6 oz of tomato paste, 1/2 cup of dry red wine, and seasonings (salt, pepper, 1/4 tsp cinnamon, cayenne to taste).
  10. Add fresh basil, rosemary sprig, and crushed oregano to the sauce.
  11. Bring the sauce to a gentle boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring occasionally.
  12. Return the cooked chicken livers to the sauce during the last 10 minutes of simmering to heat through.
  13. Adjust seasoning with salt and pepper to taste.
  14. Serve the creamy, rich sauce hot over cooked spaghetti or pasta.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 59.8kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken liver, spaghetti sauce, tomato sauce, pasta sauce, offal, italian, comfort food, red wine, basil, garlic, onion, simmered, protein rich, rustic, herbs, cinnamon, rosemary, oregano, weeknight dinner, homemade
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