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    Tagliatelle alla Romana

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    Tagliatelle alla Romana

    Simple and inexpensive ingredients make an intensely flavoured pasta sauce, perfect for those cooler summer evenings.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 35g Unsalted butter
    • 2 tbsp Olive oil
    • 1 Small red onion, finely chopped
    • 200g Fresh chicken livers
    • 400g tin Chopped tomatoes
    • 350g Fresh tagliatelle


    1. Place a deep frying pan over a medium heat. Melt half the butter with the olive oil and add the onion. Cook, stirring, for about 5 minutes, until the onion is soft (but not brown), then season the chicken livers and add them to the pan with the chopped tomatoes. Cook slowly on a low heat for 20 minutes, stirring occasionally. With a slotted spoon, remove the chicken livers and finely chop them. Then return them to the pan, stir and season.
    2. Add the tagliatelle to a large pot of boiling salted water and cook until al dente; drain and add to the sauce with the remaining butter. Toss well for a minute or so, to ensure the pasta is coated by the sauce, and serve immediately with a generous helping of black pepper.

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