Fettuccine with Tomato, Chicken Livers, and Vermouth

[mos]

Fettuccine with tomato, Chicken Livers, and Vermouth
1 lb pkg fettuccine
3/4 lb chicken livers, washed
3 tbs butter
2 tbs extra-virgin olive oil
1 onion, very finely chopped
2 garlic cloves, very finely chopped
3 tbs tomato paste
1/2 cup dry vermouth
1/2 tsp rosemary
white pepper to taste
salt to taste
20 oz can tomatoes or the equivalent of fresh, chopped
Parmesan to serve
Place livers in a pan, add water to cover, and bring to a boil. Blanch the livers until their shape is firm and they are lightly cooked, about 30 seconds. Remove and plunge into cold water. Drain, let cool, then thinly slice and set aside. Warm the butter and oil together in a skillet over medium-low heat. Add the onion and garlic and saute until soft, about 4 minutes. Add the livers and saute over medium heat, turning them, until they brown nicely on the outside but remain pinkish inside, about 3 minutes. Transfer the livers to a dish and set aside. Add the tomatoe paste, vermouth, rosemary, pepper, and salt to the pan. Let evaporate for 3 minutes. Add the tomatoes and cook until a thick sauce forms, about 30 minutes. Stir in the chicken livers and simmer until heated through, 2-3 minutes. Check the seasoning of the sauce and remove the pan from the heat. Cook the pasta according to directions. Drain the pasta and toss with the sauce. Serve immediately, passing Parmesan. 4 servings = about 710 calories.
this is cheap AND good!