There is an almost alchemical magic in the way humble chicken livers transform into a silken, deeply savory sauce when kissed by smoke, heat, and garlic. This recipe, a cherished Sunday supper creation from the renowned chef couple Nadine and René Redzepi, captures that transformation with stunning precision. It is a dish built on contrasts: the velvety richness of liver offset by the gentle heat of paprika and fresh chili, all clinging to ribbons of pasta. The Redzepis adjust the spice level depending on their audience—mild when dining with their children, fiery when the kids are away. Whether you choose a subtle warmth or an inferno, this pasta delivers a weeknight meal that tastes anything but ordinary.
About the Recipe
Nadine and René Redzepi, the minds behind Noma and a global culinary movement, often turn to this pasta for relaxed family dinners. It is a testament to their philosophy that exceptional cooking can emerge from simple ingredients treated with care. The dish marries the earthy, mineral notes of chicken liver with the sweet smokiness of paprika, the punch of garlic, and a touch of tomato paste for acidity. The secret lies in the starchy pasta water, which coaxes the sauce into a creamy emulsion without a drop of cream. For those looking to build efficiency in their kitchen routine, having a reliable food processor can streamline tasks like mincing garlic or blending sauces.
Ingredients
- 400 g chicken livers, trimmed of sinew
- 6–8 garlic cloves
- 4 tbsp olive oil
- 1 tbsp tomato paste
- 2 tbsp sweet ground paprika
- 1 tbsp smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh chili or red pepper flakes (optional, adjust to desired heat)
- 300–400 g dried pasta (e.g., spaghetti, linguine, or pappardelle)
Step-by-Step Instructions
Step 1: Prepare the Livers and Garlic
Trim any connective tissue from the chicken livers, then season them generously with salt and freshly ground black pepper. Crush the garlic cloves with the side of a knife, peel them, and mince finely. This quick prep ensures even cooking later. An immersion blender is handy if you prefer a pureed liver sauce, but here we keep the livers whole for texture.
Step 2: Cook the Aromatics and Sear the Livers
In a large, deep skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook gently for about 1 minute, until fragrant but not browned. Stir in both paprikas and your chosen chili (if using) and cook for 30 seconds, then add the seasoned livers. Cook the livers, turning them occasionally, for 7–10 minutes, until they are just cooked through but still tender and slightly pink inside. For an even sear, a quality oil sprayer helps control oil distribution.
Step 3: Cook the Pasta and Build the Sauce
While the livers cook, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. When the livers are nearly done, ladle about 100 ml of the starchy pasta water into the skillet. Stir in the tomato paste and mix well, scraping up any browned bits from the bottom. The pasta water will help emulsify the sauce into a glossy, clingy coating. If you want to replicate this ease, a top-rated microwave pressure cooker can speed up pasta cooking for busy nights
Step 4: Combine and Serve
Drain the cooked pasta (reserving extra pasta water if needed) and transfer it directly to the skillet with the sauce. Toss everything together over medium heat for about a minute, allowing the pasta to absorb the flavors. If the sauce seems too thick, add a splash more pasta water. Serve immediately, garnished with fresh parsley or grated Parmesan if desired. For those who love perfectly cooked pasta every time, an espresso machine might seem unrelated, but mastering one kitchen task at a time builds confidence for dishes like this.
Tips for Perfect Chicken Liver Pasta
- Emulsify the sauce: Always use starchy pasta water—it's the key to a silky, non-greasy sauce. For even better texture, consider an immersion blender if you decide to puree half the livers.
- Don't overcook: Chicken livers become tough and grainy if cooked too long. Aim for a slight pink centre; the residual heat will finish them.
- Spice wisely: Start with a pinch of chili flakes and taste as you go. The Redzepis reserve intense heat for when the children are away.
- Pasta choice: Long, flat pasta like pappardelle or fettuccine catches the sauce beautifully. For a gluten‑free alternative, try rice pasta; a wheatgrass juicer won't help here, but a good non‑toxic air fryer might crisp up some breadcrumbs for topping.
Variations
This base recipe is infinitely adaptable. For a richer flavor, swap the tomato paste for a tablespoon of double concentrate. Add a splash of sherry or Marsala to the pan after searing the livers for extra depth. If you want a touch of bitterness, toss in a handful of chopped kale or spinach during the last minute of cooking. Prefer a smoother texture? Blitz half the sauce with an immersion blender before adding the pasta. For a complete meal, pair it with a crisp salad—and don't forget to chill a bottle of sweet wine with high alcohol content for an unexpected pairing.
FAQ
Can I use frozen chicken livers?
Yes, but thaw them completely in the refrigerator and pat dry thoroughly before cooking. Excess moisture will steam the livers instead of searing them. A refrigerant leak detector might sound off‑topic, but it's useful for maintaining optimal fridge performance when thawing large batches.
Is this recipe gluten‑free?
Only if you use gluten‑free pasta. The sauce itself contains no wheat. Look for a reliable non‑toxic immersion blender to ensure your cookware is safe.
What can I substitute for chicken livers?
Duck or turkey livers work equally well, though they have a slightly stronger flavor. For a vegetarian twist, use sautéed mushrooms mixed with a spoonful of miso paste. A food processor for nut butter can also grind roasted nuts to add richness to the sauce.
How do I adjust the spice level without affecting the texture?
Add the chili early so its heat melds, but taste as you go. For a smoky‑spicy kick, use a pinch of lava flavors infused salt. Remember, you can always add more heat, but you can't take it away.
Can I make this dish ahead of time?
Yes, but store the sauce separately from the pasta and reheat gently with a splash of water. The livers are best enjoyed fresh to maintain tenderness. An air fryer can refresh leftover pasta quickly without making it mushy.
What pasta shape works best?
Ribbon‑shaped pastas like tagliatelle or pappardelle are ideal because they hold the sauce well. If you prefer short pasta, go for rigatoni or fusilli. A commercial countertop convection oven is overkill, but a good pot is essential.
How long does this dish take to prepare?
From start to finish, about 25 minutes—it's perfect for a weeknight indulgence. If you want to speed up cleanup, a undercounter ice maker keeps water cold for rinsing pots.
Enjoy this Redzepi family classic, a vivid reminder that the most memorable dinners often begin with the simplest cupboard ingredients.
