Fusilli with Chicken Livers

Fusilli coi fegatini di pollo really captures the heart of Campania’s rustic vibes. It's got that rich, homey aroma that fills the room. And, you know, it just feels tender when you dig in. This chicken liver pasta kicks off with classic Italian vibes—sauté those onions until they're sweet and golden. Then, toss in the chicken livers. Seriously good. Just cook them until they're still moist.

Here's the thing: a splash of brandy adds this amazing depth, kind of like a secret move in many Italian chicken liver recipes. Folks around Campania have been doing this forever, with little twists depending on the town—or even the family! Sometimes you'll find bay leaf or nutmeg in there for that extra earthy kick.

For real, people always say to pick those pink-yellow livers. They’re milder, and have a bit more fat, so the sauce doesn’t get too strong. No fancy stuff—just a solid sauce that’s quick and always packs a hearty punch. Those little liver bits cling perfectly to every curve of the fusilli with chicken livers, soaking up all that rich sauce. It doesn't hide its ingredients.

This is true traditional Italian pasta, made with whatever’s on hand—pretty much. Some might call it an offal recipe, but in Campania, it’s just your regular dinner when you want something comforting and different from the usual tomato or cream sauces.

Whether you’re into strong tastes or curious about rustic Italian dishes, this one shows how simple ingredients turn out really, really tasty with a few smart moves. It’s the kind of meal with a story, passed down and tweaked over the years—always keeping that bold spirit. And listen, it truly connects you to the core of Italian cooking. You gotta try it.