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

  • 6T Olive oil
  • 2T Butter 
  • 500g Chicken livers
  • 1 Cup (250ml) Nando’s PERi-PERi sauce
  • 8 Baby marrows, sliced into ½ cm thick strips
  • 500g Cooked Tagliatelle pasta
  • 3t Roughly chopped parsley
  • 50g Parmesan 


  1. Heat 5T olive oil and 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 1T olive oil and cook on a hot griddle pan until charred lines have formed on the strips. 
  4. Toss the chicken livers and baby marrow through the cooked pasta, garnish with chopped parsley and freshly grated Parmesan and enjoy.

Try our sauces

You can try some other sauces with this recipe - we recommend the following:

Dial up: Extra Hot PERi-PERi sauce

Dial down: Garlic PERi-PERi sauce