Penne with chicken livers and sage

Chicken livers add depth of flavour to this pasta dish. Michael Diacono uses gluten-free pasta to accommodate friends with allergies.

Penne with chicken livers and sage


  • 500g Rummo gluten-free penne
  • Knob butter
  • Olive oil
  • ½ onion
  • 2 cloves garlic
  • 4 large chestnut mushrooms
  • 200g chicken livers, cleaned and roughly chopped
  • A few leaves sage
  • 2 tbsp balsamic vinegar
  • 1 glass sherry
  • 150ml fresh cream
  • Handful parsley
  • Pecorino, to serve


  1. Boil the pasta in salted water until al dente.
  2. Heat some butter in a pan with the olive oil and add the onion and the garlic and cook until soft and translucent.
  3. Slice the mushrooms and add to the pan.
  4. Add the chicken livers and the sage and fry until just cooked.
  5. Add the balsamic vinegar and mix well.
  6. Add the sherry and allow to cook for a few mins.
  7. Add the cream and mix well.
  8. Add the pasta to the sauce and cook for the last couple of mins in the sauce.
  9. Add the parsley. Mix well and serve with a little cheese.

This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017.

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