Creamy Ushatini and Chicken Liver Sauce with Bellissimo Spaghetti Bucatini Recipe

Pasta is for everyone and you don’t need to be Italian to eat Italian.

Serves: 6-8
Time: 45 minutes
Recipe by: Chef Nti


  • 15 Roma Tomatoes
  • 3 Bell Peppers:
  • Yellow and Red
  • 4 Shallots
  • 3 cloves Garlic
  • 2 Habanero Chilli
  • Ginger, knob or 1 spoon full (grated)
  • Parsley, handful
  • Basil, handful
  • Coriander, handful
  • Micro Greens for Garnish
  • 500g Chicken Livers
  • 250ml Fresh Cream
  • 1 packet Bellissimo Spaghetti Bucatini
  • 100g Parmesan Cheese
  • Olive Oil, to cook
  • 2 tsp Cayenne Pepper
  • 1 tsp Chilli Flakes
  • Salt and Pepper, to taste

How To Make  Creamy Ushatini and Chicken Liver Sauce with Bellissimo Spaghetti Bucatini

  1. In a Nutri Bullet blend tomatoes, peppers, shallots, garlic, ginger, chili, half
    the parsley and half the coriander together until smooth.
  2. Add olive oil and butter to a sauce pan sauté the chicken livers at medium high heat, add cumin, cayenne pepper and chilli flakes if using, and salt to
  3. And cook for about 3 minutes, careful not to break the livers.
  4. Add the tomato mixture and bay leaves and keep cooking for another 5
    minutes, stirring occasionally until sauce thickens.
  5. Add the cream, reduce the
    heat, check for seasoning, and keep cooking for another 3 minute being
    careful not to over cook the chicken livers.
  6. I usually test one by cutting it
    open and it should still be just slightly pink in the pan.
  7. Pour brandy into the pan and sprinkle with some parsley, now the sauce
    should be ready.
  8. Cook pasta according to package instructions.
  9. Toss the sauce with pasta until coated.
  10. Serve immediately with grated
    parmesan cheese plus more black pepper and olive oil to finish.

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