Tagliatelle with Chicken Livers and Spinach

Serves: 6

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Total Time: 55

Prep Time: 25

Cook Time: 30

• 45 ml (3tbsp) olive oil
• 450 gram(s) (1lb) chicken livers, rinsed & chopped, with any fibrous bits discarded
• 125 gram(s) mixed red and yellow cherry tomatoes
• 75 gram(s) smoked back bacon, cut into thin strips
• 2  red onions, sliced into thick wedges
• 4  garlic cloves, crushed
• 30 ml (2 level tbsp) sun-dried tomato paste
• 150 ml (1?4 pint) each sherry and chicken stock
• 30 ml (2tbsp) balsamic vinegar
• salt and ground black pepper
• 300 gram(s) dried tagliatelle
• 350 gram(s) fresh young spinach

Method

1. Heat 15ml (1tbsp) oil in a large non-stick frying pan. Once it's really hot, fry the livers in batches over a high heat, stirring, for 5min or until just browned (take care as they may splutter). Using a slotted spoon, remove the livers from the pan and set aside. Add the tomatoes and cook, stirring, for 1-2min. Remove and set aside.
2. Add the remaining oil with the bacon and fry until it starts to become crisp. Add the onions and garlic and cook over a medium heat, stirring frequently, for 10-15min or until the onion is soft.
3. Add the tomato paste, sherry, chicken stock and the balsamic vinegar. Bring to the boil and bubble for 5min or until syrupy.
4. Return the chicken livers and tomatoes to the pan, season to taste with salt and ground black pepper and stir for 1-2min or until the mixture is heated through.
5. Meanwhile, cook the pasta according to the packet instructions, then drain well. Before serving, stir the spinach into the sauce and heat until it begins to wilt.?Serve with the pasta.

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