Penne with Beef Liver and Tomato Sauce

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, rinse the beef liver under cold water and pat dry with paper towels. Cut the liver into thin strips.

3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the beef liver strips and cook for about 3-4 minutes until browned on all sides. Remove the liver from the skillet and set aside.

4. 4

   In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 2-3 minutes until translucent.

5. 5

   Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

6. 6

   Pour in the canned tomatoes, breaking them up with a spoon. Stir in the dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes.

7. 7

   Return the beef liver to the skillet and stir to combine with the tomato sauce. Cook for an additional 5 minutes until the liver is cooked through.

8. 8

   Add the cooked penne pasta to the skillet and toss to coat with the sauce.

9. 9

   Serve the penne with beef liver and tomato sauce hot, garnished with additional oregano if desired.