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4.84 from 6 votes

Pasta with Chicken Liver, Tomato & Mushroom Sauce

Pasta with Chicken Liver, Tomato & Mushroom Sauce
Servings: 4 people
Prep Time10 mins
Cook Time40 mins
Total Time50 mins


  • 2 small onions  - finely chopped
  • 1 tbs olive oil
  • 2 cloves garlic - finely chopped
  • 8 oz (200g) Chicken livers - please buy free range - roughly chopped
  • 4 oz (100g) mushrooms - sliced
  • 1 12oz tin plum tomatos
  • 1 Espresso cup white wine or white vermouth
  • 1 tbs balsamic vinegar
  • 1 tbs fresh oregano  - roughly chopped
  • 1/2 oz butter
  • Salt & pepper to taste


  • Finely chop the onions and fry in the olive oil with a pinch of salt until translucent and turning golden.   Add the garlic, chicken livers (I cut them into 1 - 2 cm pieces using scissors) and mushrooms, fry for several minutes.   Add all the other ingredients, stir and allow to simmer with the lid ajar for at least 40 minutes.
  • Serve with the pasta of your choice.


Notes: The longer this cooks the better it will be, next time I make it I am going to use passata rather than the tinned tomatos and cook it for several hours in the slow cooker.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 314kcal | Carbohydrates: 13g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 80mg | Potassium: 449mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6390IU | Vitamin C: 15.3mg | Calcium: 57mg | Iron: 6.3mg