Chicken Liver, Pork & Mushroom Pasta (45-Min Recipe)
Not a fan of liver? This chicken liver, pork, and mushroom pasta is a way to start enjoying it. Read to learn the very easy recipe here.
Equipment
Large pot for boiling pasta
12-inch / 30cm deep frying pan or sauté pan
Sharp chef's knife
Cutting Board
Instant-read meat thermometer
Wooden spoon or heatproof spatula
Ingredients
7 oz chicken livers - trimmed and cut into 2cm pieces, about 200g
14 oz ground pork (minced pork) - minced pork, about 400g- 9 oz mixed mushrooms - cremini, oyster, or shiitake — cleaned and cut into bite-sized pieces, about 250g
2 medium Roma tomatoes - diced into 1cm cubes, about 150g / 5oz total- ½ medium Spanish onion - finely diced
2 cloves garlic - chopped- 2 teaspoons baby capers - roughly minced, about 10g
- 3 small anchovy fillets - minced, about 10g
½ medium lemon - juiced, about 1 tablespoon / 15ml
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
2-3 tablespoons olive oil - divided, 30-45ml- 3 tablespoons fresh Italian parsley - roughly chopped, about 15g / 1/2oz
10.5 oz penne pasta - about 300g
1 cup Parmesan cheese - finely grated, about 60g loosely packed / 2oz
Instructions
- Brush the mushrooms clean with a damp cloth and cut them into bite-sized pieces, trimming off hard stalks if necessary.9 oz mixed mushrooms
- Finely dice Spanish onion and chop the garlic cloves.1/2 medium Spanish onion, 2 cloves garlic
- Roughly chop parsley and dice Roma tomatoes into roughly 1-centimetre cubes.2 medium Roma tomatoes, 3 tablespoons fresh Italian parsley
- Finely mince the baby capers and anchovy fillets.2 teaspoons baby capers, 3 small anchovy fillets
- In a large pot, boil the penne pasta until just al dente, then drain and set aside.10.5 oz penne pasta
- Heat 1 tablespoon olive oil in a deep frying pan over medium-high heat. Add the chicken livers and cook for 2-3 minutes per side until browned on the outside but still slightly pink inside (they will finish cooking later). Transfer to a bowl.7 oz chicken livers, 2-3 tablespoons olive oil, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the ground pork to the same pan, breaking it into small pieces, and cook for 5-6 minutes until well browned and cooked through to about 90%. Transfer to the bowl with the livers.14 oz ground pork (minced pork)
- Using the same pan, adding a little more oil, fry the mushrooms on high heat. Do not constantly stir the mushrooms as this will encourage moisture seeping out — just give the mushrooms a few light tosses once every minute until cooked and golden. Set aside.9 oz mixed mushrooms, 2-3 tablespoons olive oil
- Fry off onions and garlic until slightly caramelised using the same pan, then add capers, anchovies, and tomatoes. Toss together. Return the pork, chicken livers, mushrooms, and cooked pasta to the pan and toss everything together over medium heat for 2-3 minutes until heated through and the sauce clings to the pasta. Ensure chicken livers reach an internal temperature of 165°F / 74°C before serving. Cut the thickest piece open to confirm there is no raw, dark-red interior.1/2 medium Spanish onion, 2 cloves garlic, 2 teaspoons baby capers, 3 small anchovy fillets, 2 medium Roma tomatoes, 14 oz ground pork (minced pork), 7 oz chicken livers, 9 oz mixed mushrooms, 10.5 oz penne pasta
- Add extra salt and pepper and a good squeeze of lemon juice to taste. Sprinkle in parsley.1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 medium lemon, 3 tablespoons fresh Italian parsley
- Divide into bowls and finish off with grated Parmesan cheese.1 cup Parmesan cheese
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium-low heat with a splash of water to loosen the sauce. Does not freeze well — the livers turn grainy and the pasta becomes mushy.
Make-ahead: Prepare the sauce up to 1 day ahead and refrigerate without the pasta. Cook penne fresh when ready to serve.
Substitutions: Swap penne for rigatoni or another tube pasta that catches the sauce. Replace chicken livers with an extra 100g mushrooms and one additional anchovy fillet if you prefer.
Pro tip: Don't stir the mushrooms more than once per minute — letting them sit undisturbed on high heat gives them deep golden colour and concentrated flavour instead of a soggy texture.
Food safety: Chicken livers must reach an internal temperature of 165°F / 74°C. Use an instant-read meat thermometer or cut the thickest piece open to confirm there is no raw, dark-red interior.
Nutrition
Serving: 1servingCalories: 810kcalCarbohydrates: 68gProtein: 45gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 266mgSodium: 1156mgPotassium: 970mgFiber: 5gSugar: 5gVitamin A: 6485IUVitamin C: 27mgCalcium: 281mgIron: 7mg
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