Chicken Liver Arrabiata with Pancetta

Give classic Italian comfort food a nutrient-dense upgrade with this chicken liver arrabiata recipe . Pancetta is rendered for a savory base, while garlic, shallots, basil, and crushed red pepper bring the characteristic bold flavor of arrabiata. San Marzano tomatoes and bone broth simmer together with pasture-raised chicken livers, which are blended into the sauce for a smooth, velvety texture and a boost of protein, iron, and B vitamins. Finished with olive oil, butter, and Pluck organ-based seasoning, this dish is as flavorful as it is nourishing. Whether served over gluten-free pasta, hearty grains, or used as a base for a rustic Italian-inspired meal, chicken liver arrabiata proves that organ meats can shine in gourmet comfort food.

In a stock pot, render fat from pancetta. Remove pancetta. 

Add in olive oil & butter. Then begin adding garlic, shallots, basil and red pepper. Fry mixture until slightly aromatic.

Then add livers, bone broth and tomatoes. Bring to a simmer for 30 minutes.

Chicken broth can be added to make the sauce thinner or thicker depending on what dish you will use for it.

While the sauce is still warm, use an immersion blender to blend the sauce until smooth.

With the liver being blended into this recipe, it will thicken the sauce.