Spaghetti A La Caruso
|Diced onion||75 Milliliter (1/3 Cup)|
|Diced green pepper||250 Milliliter (1 Cup)|
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Chicken livers||1 Pound, cut in small pieces (500 Grams)|
|Canned sliced mushrooms||10 Fluid Ounce, drained (1 Tin Or 284 Milliliter)|
|Spaghetti sauce||14 Fluid Ounce (1 Tin Or 398 Milliliter)|
|Ground black pepper||1⁄4 Teaspoon|
|Spaghetti||3⁄4 Pound (375 Gram)|
In a large heavy skillet saute the onion and green pepper in the butter until the onion is soft.
Add the chicken liver pieces to the skillet and saute over medium heat until the livers are just pink inside.
Add the remaining ingredients except the spaghetti and simmer 10 minutes.
Cook the spaghetti in salted boiling water until it is al dente.
Drain and serve the sauce on top on a heated platter.