Pasta Sauce a la Cook Sister

chicken liver pasta

You know that feeling when everything just falls into place and all you’ve done is kind of … well, exist? Not move a finger and the cooking stars align themselves and point you in the right direction. Not that I am getting all psychic on you or anything.

But, you tell me:

2007-07-28  buy a pack of chicken livers from the butchers;
2007-07-29 make chicken liver paté; plenty chicken livers left over; hmm, what do to?
2007-07-30 read Cook Sister’s recipe on the best pasta sauce in the world;
2007-07-31 chicken livers (would) expire.

So just there in between I squeezed in Cook Sister’s pasta sauce recipe. I would have never thought of mixing chicken livers in anything sauce/ pasta sauce. Ever. Intrigued I read and re-read the recipe, confirmed that all ingredients are on hand and got cooking. Changes introduced? Well, not many as I didn’t know what the sauce would/ should taste like. I just substituted dried sage for fresh one and used spaghetti rather than, oh, I don’t know, radiatori.

I won’t re-write the recipe, but I will tell you what it tasted like: very chicken livery, as you would expect. I liked the sauce very much, however I would probably add a little bit more bacon. A little bit more ‘bite’ (chili or paprika perhaps?). Most likely chop the chicken livers into really small pieces. We did chop them but just not small enough. Overall? Still need to get used to the chicken liver/ sauce/ pasta combination but  very tasty sauce indeed. Oh, and the first recipe I have ever cooked from another blog. (Both Saucy Sauce and Cook Sister’s Pasta Sauce are entries for Waiter there is something in my … )

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  • Moi ça sera des pastas sans chicken alors 😉

  • Oooh, flattered! 🙂 I’m so glad you tried the sauce and liked it. I must say I was a bit nervous to read the outcome because the amounts and ingredient ratios were my best approximation rather than scientific fact – I’ve never written the recipe down before but tend to go by feel. You are right about the chicken livers needing to be chopped, and I find that the ready-chopped bacon bits are chunkier and therefore probably make more of a flavour inpact than rashers. I think I mentioned at the end of my recipe that an optional extra might be adding paprika or chillies and I’m thrilled that you agree 🙂 Adding a link to your post (and faaaar superior picture!) to my original post now.

  • Helen Clarke

    I suggest you deglaze pan with verjuice, vinna cotto, marsala, or sherry allowing the alcohol to evaporate. Fresh oregano, thyme and a very little finely chopped rosemary work well. Quality smoked butchers bacon makes a world of difference and I’d be inclined to reduce the sauce and add cream instead of cornflour, all flavour and no glugginess.

  • I watched a cook chop the chicken livers, then mix it with ground veal, crushed tomatoes and plenty of garlic, salt/pepper to taste. Outstanding!!!!!