Penne ala fantastica

Penne ala fantastica

I have been on a bit of a chicken livers recipe mission lately since I had these incredible chicken livers and Prego steak roll at Espresso in Parkhurst last week. Their sauce is incredible, creamy and so morish you need every last chip piece of bread on the plate to scrape it up and then when you are done you feel so good yet so deprived. Anyway, this is something a little different that makes for a really tasty meal. (for 4/5 people)

What you need

500g penne
1 heaped teaspoon crushed garlic
1 tablespoon olive oil
1kg tomatoes, try to get the tomatoes that are egg shaped
1 cup chicken stock
2 teaspoons sugar
750g chicken livers
½ pack bacon (125g) chopped
1 medium onion finely chopped
About 1 tablespoon chopped rosemary

The process

Heat you oven to 220 Celius, cut the tomatoes in half and place cut side up on a baking sheet. Mix the oil and garlic together and drizzle over the tomatoes, pop in the oven, pour yourself a glass of wine and let them bake for about 45 minutes or so.

Remove the tomatoes from the oven, place them n a large bowl and mash them with a wooden spoon to form a rustic looking paste. Add the chicken stock and sugar and them give them a final mashing. You do want it to remain rustic looking so don’t get too carried away.

Now put your pasta on to cook in the largest pot you have with well salted water. The more water the better when cooking pasta.

While that’s boiling, rinse the chicken livers under running water and remove any fatty or sinewy bits. It’s easiest to use a pair of scissors, then cut then in half and set aside.

Cok the bacon in a pan until it is beginning to crisp up, add the onions and cook for about 1 minute, then add the livers and the rosemary cook, stirring every now and then until the livers are beginning to brown. Add the rustic tomatoes, stir it up and let it simmer for about 2 minutes or so or until the mixture is heated through.

By this time your pasta is done, drain, return to the pot and add the sauce. Toss it around to distribute your sauce and then into a serving dish.

Top off with fresh chopped parsley, a sprig of rosemary, a grind of black pepper and a few parmesan shavings.