Hamdi Saidani Jamie Oliver’s Chicken Liver Pasta is one of the best chicken liver recipes ever. This Chicken Liver Pasta is made with sagnarelli pasta, chicken liver, dried porcini mushrooms, shallots, and a few other seasonings. You can add other ingredients if you want, like cream, bacon, spinach, or even make it spicier. Don’t forget to leave feedback about this recipe.
Chicken Liver Pasta Ingredients
- 8 oz (225 g) sagnarelli pasta
- 2 tablespoons unsalted butter
- 1 medium shallot, chopped small
- 1 lb (450 g) chicken liver, cut into small pieces
- 2 large garlic cloves, chopped small or crushed
- ½ tablespoon fresh thyme chopped small
- ½ tablespoon fresh rosemary chopped small
- 1 ounce (30 g) dried porcini mushrooms, soaked in water (keep the water)
- ⅓ cup (75 ml) dry sherry
- 1 cup fresh cherry tomatoes, cut into small pieces
- ⅓ cup (40 g) grated Parmesan cheese
- Salt and freshly ground black pepper to taste
How To Make Chicken Liver Pasta
- Cook the Signorelli pasta until it’s not hard anymore, drain it and put it aside, but keep ½ cup of the pasta water.
- In a big frying pan, melt the butter over medium heat. Add the shallots, cook until they’re soft, then add the chicken liver pieces. Cook until the livers are brown and fully cooked.
- Mix in the garlic, thyme, rosemary, and soaked porcini mushrooms. Cook until it smells good.
- Add the sherry and cherry tomatoes to the frying pan. Cook until most of the sherry has evaporated.
- Mix in half a cup of the pasta water you kept, the cooked pasta, and grated parmesan cheese. If needed, add more pasta water to make the sauce smooth.
- Add salt and freshly ground black pepper to taste. Serve right away, with extra grated Parmesan cheese and a sprinkle of fresh parsley on top.
Chicken Liver Pasta Variations
- Add bacon: For a smoky twist, add about 4 to 6 slices of chopped bacon when you’re cooking the shallots.
- Add spinach: For a touch of green, add about 2 cups of fresh spinach just after you’ve added the pasta water. It will wilt from the heat of the sauce.
- Add the cream: To make your Chicken Liver Pasta creamy, add about 1/2 cup of heavy cream when you’re adding the pasta water.
- Add Spices: For spicy Chicken Liver Pasta, add about 1 teaspoon of red pepper flakes when you’re cooking the garlic, thyme, and rosemary.
What To Serve With Chicken Liver Pasta
Chicken Liver Pasta goes well with green salad, roasted veggies, or garlic bread. It also pairs nicely with wines like Barbera d’Alba, Barbera d’Asti, Pinot Noir, or Sangiovese for dinner.
Plus, you can serve it with a light dessert, such as Lemon Mousse or tiramisu.
How Long Does Chicken Liver Pasta Last In The Fridge
When stored properly, Chicken Liver Pasta can last in the fridge for about 3 to 4 days. To store leftovers correctly, simply let them cool, put them in a container with a lid, and then place them in the fridge.
Can I Freeze Chicken Liver Pasta
Yes, Chicken Liver Pasta freezes well and can stay frozen for about 3 months. To freeze it correctly, simply let it cool, put it in a freezer-safe container or bag, remove as much air as possible, seal it, and then place it in the freezer.
To thaw, transfer it to the fridge and leave it overnight.
How To Reheat Chicken Liver Pasta
To reheat leftover Chicken Liver Pasta, simply put it in a saucepan and warm it over medium heat for about 5 to 7 minutes.
To reheat it in the microwave, heat it for about 2 to 3 minutes, stirring halfway through to ensure even heating.
Chicken Liver Pasta Nutrition Facts
- Calories: 475
- Total Fat: 17g
- Saturated Fat: 7g
- Trans Fat: 0g
- Unsaturated Fat: 7g
- Cholesterol: 703mg
- Sodium: 322mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 2g
- Protein: 37g
Try More Recipes:
Jamie Oliver Chicken Liver Pasta
Description
Jamie Oliver’s Chicken Liver Pasta is one of the best chicken liver recipes ever. This Chicken Liver Pasta is made with sagnarelli pasta, chicken liver, dried porcini mushrooms, shallots, and a few other seasonings. You can add other ingredients if you want, like cream, bacon, spinach, or even make it spicier.
Jamie Oliver Chicken Liver Pasta Ingredients
How To Make Jamie Oliver Chicken Liver Pasta
- Cook the Signorelli pasta until it’s not hard anymore, drain it and put it aside, but keep ½ cup of the pasta water.
- In a big frying pan, melt the butter over medium heat. Add the shallots, cook until they’re soft, then add the chicken liver pieces. Cook until the livers are brown and fully cooked.
- Mix in the garlic, thyme, rosemary, and soaked porcini mushrooms. Cook until it smells good.
- Add the sherry and cherry tomatoes to the frying pan. Cook until most of the sherry has evaporated.
- Mix in half a cup of the pasta water you kept, the cooked pasta, and grated parmesan cheese. If needed, add more pasta water to make the sauce smooth.
- Add salt and freshly ground black pepper to taste. Serve right away, with extra grated Parmesan cheese and a sprinkle of fresh parsley on top.
Notes
- Add bacon: For a smoky twist, add about 4 to 6 slices of chopped bacon when you’re cooking the shallots.
- Add spinach: For a touch of green, add about 2 cups of fresh spinach just after you’ve added the pasta water. It will wilt from the heat of the sauce.
- Add the cream: To make your Chicken Liver Pasta creamy, add about 1/2 cup of heavy cream when you’re adding the pasta water.
- Add Spices: For spicy Chicken Liver Pasta, add about 1 teaspoon of red pepper flakes when you’re cooking the garlic, thyme, and rosemary.
