Spicy chicken livers with tagliatelle pasta

Cooking time

Chicken livers and PERi-PERi, served with a generous sprinkle of Parmesan makes for a tasty pasta meal with a twist!

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Find out about Hot PERi-PERi sauce

  • 6 Tbsp Olive oil
  • 2 Tbsp Butter 
  • 500g Chicken livers
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • 8 Baby zucchini, sliced into ½ cm thick strips
  • 500g Cooked Tagliatelle pasta
  • 3 tsp Roughly chopped parsley
  • 50g Parmesan 


  1. Heat 5 Tbsp olive oil or butter over a medium heat. Add the chicken livers and sauté for 4 minutes.
  2. Add the Nando’s PERi-PERi sauce to the chicken livers and allow to cook for another 2 minutes then remove from the heat. 
  3. Coat the baby marrow strips in 1 Tbsp olive oil and cook on a hot griddle pan until charred lines have formed on the strips. 
  4. Toss the chicken livers and baby zucchini through the cooked pasta, garnish with chopped parsley and freshly grated Parmesan and enjoy.