Made with AI
Penne with Beef Liver and Tomato Sauce
40 min 451 kcal per serving Medium
Ingredients
4 Servings
- penne pasta300 g
- beef liver200 g
- canned tomatoes400 g
- onion1 medium
- garlic2 cloves
- olive oil2 tablespoons
- dried oregano1 teaspoon
- saltto taste
- black pepperto taste
Instructions
- 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
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
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
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
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
- 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
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
Add the cooked penne pasta to the skillet and toss to coat with the sauce.
