chicken livers tomato marsala sauce over linguine

Name: Chicken Livers Tomato Marsala Sauce over Linguine
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 8 ounce(s) linguine; salt; ## SAUCE; 2 tablespoon(s) butter; 1 small leek washed well. white and light green parts only sliced; 1 1/2 cup(s) chicken livers cut into bite size pieces; 1 teaspoon(s) salt; 1 1/2 cup(s) marsala wine; 2 cup(s) san marzano canned tomatoes pureed in food processor; 4 clove(s) garlic minced; fresh parsley for garnish

5 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Feb 4, 2020

This is a northern Italy dish that is so good. I like to add parmesan cheese too. If you don't like chicken livers you can just use chicken cubes

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

8 ounces linguine
salt
SAUCE
2 tablespoons butter
1 small leek washed well. white and light green parts only sliced
1 1/2 cups chicken livers cut into bite size pieces
1 teaspoon salt
1 1/2 cups marsala wine
2 cups san marzano canned tomatoes pureed in food processor
4 cloves garlic minced
fresh parsley for garnish

How To Make chicken livers tomato marsala sauce over linguine

Step 1

Cook the pasta in boiling salted water until almost al dente. Drain reserving 1/2 cup pasta water.

Step 2

For the sauce Add butter to saucepan. Add the leek and saute 2 minutes. Add the chicken livers and salt and cook 2 more minutes stirring constantly. Add the wine and bring to a boil. Let reduce until the wine is down to about 1/2 cup. Add the tomatoes and 1/2 cup pasta water. Bring to a simmer and add the garlic.
Step 3

Stir in the linguine and cook for about 3 minutes. Serve with fresh parsley for garnish
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