Best 8 Pasta With Spicy Chicken Livers Recipes

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Pasta with spicy chicken livers is a flavorful and satisfying dish that is sure to tantalize your taste buds. The combination of tender chicken livers, spicy sauce, and al dente pasta creates a harmonious blend of flavors and textures that will leave you craving for more. Whether you are a seasoned cook or a novice in the kitchen, this article will guide you through the steps of creating a mouthwatering pasta with spicy chicken livers dish that will impress your family and friends.

Here are our top 8 tried and tested recipes!

RIGATONI WITH CHICKEN LIVERS



Rigatoni with Chicken Livers image

A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 45m

Number Of Ingredients 10

1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 tablespoons unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 tablespoon finely chopped fresh sage leaves
2/3 cup dry red wine
1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

  • Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
  • Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
  • Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

PASTA WITH SPICY CHICKEN LIVERS



Pasta With Spicy Chicken Livers image

Make and share this Pasta With Spicy Chicken Livers recipe from Food.com.

Provided by Norahs Girl

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

400 g penne
500 g chicken livers, trimmed
1 finely chopped onion
3 finely chopped garlic cloves
olive oil (for cooking)
1 (6 ounce) can tomato paste
1 tablespoon butter (for the cooked pasta)
2 (14 1/2 ounce) cans whole canned tomatoes, coarsely chopped
1 red chile, finely chopped
1/2 cup tomato cocktail juice
1 glass red wine
1 teaspoon origanum
1/2 cup chopped fresh parsley
salt and black pepper
grated fresh parmesan cheese

Steps:

  • Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm.
  • Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper.
  • Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens.
  • Add the chicken livers and heat through.
  • Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta.
  • Decorate with grated cheese and parsley.

CHICKEN LIVERS, WITH TAGLIATELLE



Chicken Livers, With Tagliatelle image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pound chicken livers, trimmed
2 tablespoons olive oil
1 tablespoon butter
1 small onion, finely chopped
1 teaspoon crumbled sage leaves
1 bay leaf
1 slice prosciutto, cut julienne
2 cups canned plum tomatoes (or fresh in season)
1/2 cup Marsala or dry red wine
Coarse salt and freshly ground pepper to taste
1 pound tagliatelle
Freshly grated Parmesan cheese to taste

Steps:

  • Brown the chicken livers in one tablespoon of oil and the butter. Set aside.
  • Add the onion, sage, bay leaf and prosciutto. Cook until the onion has softened, stirring occasionally.
  • Add the tomatoes with their juice, the Marsala, salt and pepper. Simmer gently for 10 minutes. Meanwhile bring four quarts of water to a boil for the tagliatelle.
  • Add the chicken livers to the sauce and cook just until they are pink inside. Do not overcook. Meanwhile, cook the pasta till al dente and drain.
  • Toss the pasta with the remaining tablespoon of olive oil and place it in a heated dish. Pour the livers and their sauce on top.Serve with cheese separately.

Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 563 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY CHICKEN LIVERS



Spicy Chicken Livers image

Make and share this Spicy Chicken Livers recipe from Food.com.

Provided by Ranikabani

Categories     Chicken Livers

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb chicken liver
2 tablespoons canola oil
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/3 teaspoon parsley flakes
salt, to taste
water, as needed

Steps:

  • Wash and cut livers into thin slices.
  • Heat oil in frying pan.
  • Add liver and fry for a minute or two while stirring.
  • Add cayenne pepper, salt, pepper, and parsley.
  • Add about 3/4 cup water and keep stirring (you can add salt, pepper and cayenne as needed).
  • Keep stirring on medium-high heat until the liver is cooked and the liquid disappears (add a little water and cook for a bit longer if the liver is uncooked when the water has evaporated).

Nutrition Facts : Calories 131.1, Fat 8.4, SaturatedFat 1.5, Cholesterol 261.6, Sodium 54.2, Carbohydrate 0.4, Fiber 0.2, Protein 12.9

PASTA WITH CHICKEN LIVERS & BROCCOLI



Pasta With Chicken Livers & Broccoli image

Many people have an aversion to liver because of its strong taste, but chicken liver is much more subtle than that of other animals. This recipe is an easy, lively and - I think - very tasty combination for those who dare.

Provided by Karenlee 2

Categories     Chicken Livers

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

800 g broccoli
300 g chicken livers, sliced into pieces
1 large onion, diced fine
2 -3 tablespoons olive oil
salt
pepper
cayenne pepper, to taste
300 g pasta, I recommend orrechiete the one that looks like a small seashell

Steps:

  • Cut off the broccoli into small flowerets, pare the stalks and slice them very fine.
  • Fry the onion in olive oil until light brown. Add the liver and fry for three minutes, stirring constantly. Spice to taste with salt, pepper and cayenne pepper.
  • While frying the onions and liver, boil the pasta in lots of water. Seven minutes before final cooking time for the pasta, add broccoli and boil together until pasta is ready. Drain well.
  • Mix everything together with another few drips of pure, virgin olive oil.

Nutrition Facts : Calories 680.2, Fat 16.4, SaturatedFat 3.2, Cholesterol 345, Sodium 167.2, Carbohydrate 97.8, Fiber 11, Sugar 9.3, Protein 38

SPAGHETTI WITH PANFRIED CHICKEN LIVERS



Spaghetti With Panfried Chicken Livers image

This recipe is featured in the book, Whip it Up and is by Lynne Mullins. Untested. Should be quick tasty and full of iron!

Provided by Chickee

Categories     Chicken Livers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

400 g spaghetti
extra virgin olive oil
2 small sliced red onions
250 g trimmed chopped chicken livers
2 tablespoons chopped sage leaves
1 cup light cream
1 beaten egg
salt, flakes
cracked black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Cook 400g spaghetti in lightly salted boiling water with 1 tsp olive oil until al dente. Drain.
  • Meanwhile, heat 2 tbsp extra virgin olive oil in a large frypan and cook red onions over medium heat for 3-4 minutes.
  • Add trimmed chopped chicken livers and cook gently for 2-3 minutes until they just change colour.
  • Stir in sage leaves and light cream and stir over low heat for 1-2 minutes until very hot.
  • Remove from heat and add 1 beaten egg, stirring quickly to combine. Season with salt flakes and cracked black pepper.
  • Pour sauce over drained pasta, toss gently and serve sprinkled with 2 tbsp grated parmesan.

Nutrition Facts : Calories 656.3, Fat 18.3, SaturatedFat 9.3, Cholesterol 310.3, Sodium 130.8, Carbohydrate 91.1, Fiber 4.1, Sugar 3.7, Protein 29.9

SPICY CHICKEN PASTA



Spicy Chicken Pasta image

Great recipe that freezes well. A little spicy, but you can use a mild rotel or less chili powder if you don't want it as spicy.

Provided by shappell

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 chicken breasts, cooked and chopped
4 garlic cloves, minced
10 ounces spaghetti, cooked in chicken broth
2 teaspoons chili powder
1 cup chicken broth
1/2 cup butter
1 (10 ounce) can rotel
1/2 cup chopped onion
1/2 lb Velveeta cheese, cubed

Steps:

  • Sauté onion and garlic in butter. Add chili powder, chicken broth, rotel and cheese. Cook over low heat, stirring frequently, until cheese is melted. Add chicken and spaghetti. Mix together and place in large casserole dish. Cover and freeze. To prepare, thaw to room temperature. Heat in covered casserole dish at 350 for 30 - 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 615.7, Fat 33.6, SaturatedFat 17.9, Cholesterol 132.4, Sodium 1088, Carbohydrate 43.4, Fiber 2.1, Sugar 5.1, Protein 34.1

CREAMY CHICKEN LIVER PASTA WITH WILD MORELS



Creamy Chicken Liver Pasta With Wild Morels image

Fresh wild mushrooms are the most delicious indulgence, whether it's gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta - and chicken livers are cheap. Serve the pasta in small portions; it is undeniably a bit on the rich side. If you can't find wild mushrooms, use an assortment of cultivated mushrooms, like cremini, oyster mushrooms, King trumpets or shiitake. To give them more wild mushroom flavor, soak just a few a few dried morels or porcini in warm water. When softened, chop them very fine and stir into the sauce.

Provided by David Tanis

Categories     dinner, pastas

Time 40m

Yield 6 servings

Number Of Ingredients 19

1/2 pound wild morels (or other mushrooms)
1 pound chicken livers
All-purpose flour, for dusting
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
2 tablespoons butter
2 large shallots, finely diced
1/4 cup dry sherry
2 to 3 cups chicken stock (or mushroom stock)
1/2 cup crème fraîche
1 pound pappardelle or other pasta
4 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons chopped fresh tarragon
1 tablespoon chopped parsley
1 tablespoon finely cut chives
2 ounces thinly sliced prosciutto, cut into 1/2-inch ribbons (optional)

Steps:

  • Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
  • Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
  • Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
  • Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
  • Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
  • Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
  • Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 847 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Use fresh chicken livers for the best flavor and texture.
  • Soak the chicken livers in milk for 30 minutes before cooking to remove any bitterness.
  • Season the chicken livers generously with salt and pepper.
  • Cook the chicken livers over medium-high heat until they are cooked through but still slightly pink in the center.
  • Add the spicy sauce to the chicken livers and simmer for 5 minutes, or until the sauce has thickened.
  • Serve the pasta with the spicy chicken livers and a sprinkle of grated Parmesan cheese.

Conclusion:

This pasta with spicy chicken livers is a quick and easy weeknight meal that is sure to please the whole family. The chicken livers are tender and juicy, and the spicy sauce is flavorful and addictive. Serve this dish with a side of your favorite bread or salad for a complete meal.

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