10 minutes
20 minutes
Serves 4
Ingredients
400 g (14oz) Scotch lamb's liver cut into 2cm wide strips
200 g (7oz) dry pasta i.e. shells or twists
2 tbsp olive oil
1 large onion, chopped
1 medium courgette, diced
1 small red or yellow pepper, deseeded and chopped
400 g can of chopped plum tomatoes with herbs &garlic
1 tbsp tomato puree
2 tbsp freshly chopped basil/oregano
Freshly ground black pepper
Cooking Method
Shavings of Parmesan cheese add an extra touch to this tasty way with liver – as too does crispy grilled rashers of bacon, crumbled over the top. Accompany with a green salad.