Pasta Recipes: Italian Food: Italian Food Recipes: Spaghetti Recipes: Pasta Alla Caruso

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories

Dredge chicken livers in flour.

Heat olive oil in a skillet over medium-high heat and sauté chicken livers for about 5-6 minutes until cooked, then remove to a plate.

Add 3 tablespoons of butter and remaining olive oil to the pan.

Sauté crimini mushrooms, white button mushrooms, and brown onion for about 5 minutes until softened.

Add minced garlic and sauté until fragrant.

Pour in 1 cup of dark red wine (cabernet sauvignon) and reduce by half.

Add homey chopped tomatoes to the reduced wine, onions, garlic, and mushrooms, and stir to combine.

Season the sauce with a little salt and black pepper, then simmer for about 5 minutes.

Add the chicken livers back into the sauce and let simmer on low heat for 2-3 minutes.

Add dried oregano to the sauce and let it cook for another 25 minutes.

Cook 1 pound of papadel pasta in salted boiling water for about 10-12 minutes until al dente, then strain through a colander.

Plate the pasta and top with the sauce.

Optionally add artichoke hearts and crushed red pepper flakes for heat.

Top with a dusting of pecorino romano and parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens