Pasta Alla Caruso is a classic dish from the north of Italy, and is usually the first thing you’ll find on a restaurant menu. This simple but hearty dish is made with penne pasta (or another shape of pasta), cooked in a tomato sauce made with fresh meat, onion and herbs. The sauce is then topped with cheese and baked in the oven. For this recipe we’ll use a simple marinara sauce, made with tomatoes, various herbs and onion.

Caruso is a type of Italian pasta, made from wheat flour, eggs, butter, and salt. It is the most simple and well-known pasta, and is eaten the most commonly. It is also the cheapest pasta to make, and is very easy to make.

This is the Italian version of spaghetti. It consists of spaghetti like one normally eats, but instead of using spaghetti, it uses spaghetti like one normally eats, but instead of using wheat, it uses wheat, but instead of using wheat, it uses wheat.


  • 2 tbsp. extra virgin olive oil
  • 1 Cup Flour, seasoned with a pinch of salt & freshly ground black pepper
  • 1 pound chicken livers, divided into individual lobes and free of visible fat
  • 2 tbsp. butter (unsalted)
  • 1 pound various mushrooms, cut thinly, Shiitake (stems removed), Portobello, Crimini, White button
  • 1 cup red wine, dry
  • 1 peeled 28 oz. tomato can
  • 2 tbsp. finely chopped flat-leafed Italian parsley
  • Salt & freshly ground black pepper
  • Spaghetti or Perciatelli, 1 pound
  • Heat the olive oil in a saute pan over high heat.
  • Add the chicken livers to the pan after brushing off any excess flour.
  • Cook until they are firm and slightly browned. Remove the livers from the pan and put them aside.
  • Remove the olive oil from the pan and stir in the two tablespoons of butter.
  • When the butter has foamed and the froth has subsided, throw in the mushrooms to cover them in the butter.
  • Cook for four to five minutes, or until the mushrooms start to release their juices.
  • Scrape the bottom of the pan to dislodge any browned pieces of liver and mushroom. Pour in the wine all at once.
  • Cook over high heat until the wine has reduced to approximately half its original volume.
  • Reduce the heat to low and puree the tomatoes in a food mill or a food processor, then combine with the mushrooms and wine.
  • Reduce the heat to a point where the mixture barely simmers.
  • Slice the chicken livers crosswise into half-inch rounds and add them to the tomato sauce, along with any collected liquids.
  • Season with salt and pepper if required, then simmer for approximately thirty minutes over low heat, or until the excess juices have disappeared. Meanwhile, bring a big pot of water to a boil, approximately six quarts.
  • Cook until the pasta is al dente.
  • Drain the pasta, divide it among four dishes, and top with the sauce and chopped parsley.
  • Pasta is delicious!


The all-star of the pasta world, Pasta Alla Caruso is a classic dish that is perfect for those who enjoy the finer things in life. In this recipe, pasta is tossed with a creamy mushroom sauce and bits of truffle. And not only is this dish delicious, but it is also incredibly easy to make, requiring little to no experience in the kitchen.. Read more about chitarra pasta and let us know what you think.

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