Alison’s Rigatoni


1 medium onion – minced

1/2 small carrot – minced

2 Tablespoons olive oil

1/2 celery stalk – minced

salt and pepper

8 Tablespoons butter

1/4 kg fresh mushrooms – thinly sliced

1/2 kg chicken livers – cut in 1/4″ pieces

half or one-third kg pasta – boiled and drained

2 cups peeled, crushed tomatoes

1/3 cup grated parmesan cheese


  1. Saute onion, celery, and carrot in oil over medium heat till golden.  Add tomatoes, 1.5 teaspoon salt, and some pepper.  Bring to boil, then reduce heat and simmer gently about 15 minutes.
  2. Melt butter in large frying pan, and saute liver and mushrooms quickly (about 5 minutes) over medium heat.
  3. Place pasta in pot with still simmering tomato paste.  Stir well, and add cheese.  When well distributed, stir in liver and mushroom mixture with its buttter.
  4. Increase heat, stir well, and serve from pot.

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