Creamy Ushatini and Chicken Liver Sauce with Bellissimo Spaghetti Bucatini Recipe

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
   taste.
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.