Spaghetti Caruso: A San Francisco Favorite, Recreated

The first time I tasted Spaghetti Caruso, it was a revelation. Tucked away in a cozy corner of North Beach, San Francisco, the rich aroma of garlic, wine, and something deeply savory hung heavy in the air. One bite, and I was transported – the robust sauce clinging to the perfectly cooked spaghetti, the tantalizing flavors dancing on my palate. It wasn’t just a meal; it was an experience, a memory etched in my mind. Though I can’t teleport back to that little trattoria, I can bring the magic of Spaghetti Caruso into my own kitchen, and now, into yours.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 2
• Yield: Generous servings for two
• Dietary Type: Not suitable for gluten-free or dairy-free diets

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 1/3 cup garlic, peeled and cut in half
• 2 cups onions, chopped
• 1/2 cup fresh parsley
• 1 cup dry red wine
• 1/2 cup flour, seasoned with salt & freshly ground black pepper
• 1 lb chicken liver, trimmed and cut in quarters
• 1/4 lb chicken liver, trimmed and cut in half
• 3/4 lb mushroom, diced
• 1 (8 ounce) can tomato paste
• 1 (28 ounce) can plum tomatoes
• 1/4 teaspoon dried thyme
• 1 tablespoon dried basil
• 1 bay leaf
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sugar
• 2/3 lb uncooked spaghetti
• 1/2 cup grated parmesan cheese, divided

Equipment Needed

• Large, straight-sided skillet
• Large pot
• Colander
• Heated serving platter

Instructions

1. Start by preparing the chicken livers. Lightly flour the 1 pound of chicken livers that have been trimmed and cut into quarters, shaking off any excess. Reserve them on a plate.
2. In a large, straight-sided skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the garlic and sauté for 2 minutes, allowing the oil to become infused with the fragrant aroma.
3. Add the chopped onions to the skillet and sauté for 3 minutes, until they begin to soften and become translucent.
4. Add the floured 1 pound of chicken livers (quartered) and the diced mushrooms to the skillet. Brown the mixture for 5 minutes, stirring occasionally to ensure even cooking.
5. Now, it’s time to build the sauce. Add the tomato paste, red wine, canned plum tomatoes, fresh parsley, dried thyme, dried basil, bay leaf, salt, pepper, and sugar to the skillet.
6. Stir continuously until the sauce begins to resemble a pâté-like consistency.
7. Lower the heat to a gentle simmer, cover the skillet, and cook for 30 minutes, continuing to stir occasionally to prevent sticking and ensure even cooking. This slow simmering allows the flavors to meld and deepen.
8. During the last 10 minutes of the simmering process, add the remaining 1/4 pound of chicken livers (halved) to the sauce. This addition at the end provides a slightly different texture and flavor to the final dish.
9. Give the sauce a taste and adjust the seasonings as needed. This is a crucial step to ensure the sauce is perfectly balanced to your preference.
10. While the sauce is simmering, prepare the spaghetti. In a large pot, cook the 2/3 pound of uncooked spaghetti according to the package directions. If desired, you can add the remaining tablespoon of olive oil to the cooking water to prevent the pasta from sticking together.
11. Once the spaghetti is cooked al dente, drain it thoroughly.
12. To assemble the dish, place the cooked spaghetti on a heated serving platter. Sprinkle half of the grated Parmesan cheese (1/4 cup) over the spaghetti.
13. Spoon the generous amount of Spaghetti Caruso sauce on top of the spaghetti and gently toss to combine.
14. Serve immediately while the dish is hot and the flavors are at their peak.

Expert Tips & Tricks

• Liver Preparation: Thoroughly clean and trim the chicken livers. Soaking them in milk for about 30 minutes before cooking can help remove any bitterness.
• Wine Selection: Choose a dry red wine with good acidity, such as a Chianti or a Cabernet Sauvignon. The wine adds depth and complexity to the sauce.
• Simmering Patience: Don’t rush the simmering process. The longer the sauce simmers, the more the flavors will meld and deepen.
• Sauce Consistency: If the sauce becomes too thick during simmering, add a little water or chicken broth to thin it out. Conversely, if it’s too thin, remove the lid and allow it to reduce slightly.
• Cheese Grating: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains cellulose, which can affect its melting properties.
• Optional Enhancement: A splash of cream or a knob of butter stirred into the sauce at the very end can add richness.
• Liver Variation: If you find the flavor of straight chicken liver to be too intense, consider using a combination of chicken livers and chicken hearts.

Serving & Storage Suggestions

Serve Spaghetti Caruso immediately after preparation to enjoy its flavors at their peak. Garnish with a sprinkle of fresh parsley and a final dusting of grated Parmesan cheese for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the sauce in a saucepan over low heat, adding a little water or broth if needed to prevent it from drying out. Reheat the spaghetti separately to avoid it becoming mushy. Combine the reheated sauce and spaghetti before serving. Freezing is not recommended, as the texture of the chicken livers can change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	858.5 kcal	43%
Total Fat	23.05 g	35%
Saturated Fat	6.25 g	31%
Cholesterol	500.05 mg	167%
Sodium	920.1 mg	38%
Total Carbohydrate	105.9 g	35%
Dietary Fiber	10.6 g	42%
Sugars	20.55 g	82%
Protein	49.2 g	98%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Meat Variation: While traditionally made with chicken livers, you can substitute with other types of liver, such as calf’s liver, or even use a combination of meats like ground beef and Italian sausage for a heartier sauce.
• Vegetarian Option: For a vegetarian version, replace the chicken livers with more mushrooms, or add other vegetables like eggplant, zucchini, or bell peppers.
• Spice Level: Adjust the amount of black pepper or add a pinch of red pepper flakes for a spicier kick.
• Herb Variations: Experiment with different herbs, such as oregano, marjoram, or rosemary, to customize the flavor profile of the sauce.
• Pasta Choice: While spaghetti is the traditional choice, you can also use other types of pasta, such as linguine, fettuccine, or penne.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days. Reheat before serving with freshly cooked spaghetti.

Q: What’s the best way to prevent the spaghetti from sticking together?
A: Add a tablespoon of olive oil to the cooking water and stir the spaghetti occasionally while it’s cooking. Drain the spaghetti thoroughly and toss it with a little bit of the sauce immediately after draining.

Q: Can I use canned crushed tomatoes instead of plum tomatoes?
A: Yes, you can use canned crushed tomatoes. However, plum tomatoes tend to have a slightly sweeter and more robust flavor, so adjust the sugar accordingly.

Q: What if I don’t have fresh parsley?
A: You can substitute with dried parsley, but use about half the amount as dried herbs are more concentrated.

Q: How can I make the sauce richer?
A: Stir in a splash of heavy cream or a knob of butter at the end of cooking for added richness and creaminess.

Final Thoughts

Spaghetti Caruso is more than just a pasta dish; it’s a culinary journey that transports you to the heart of Italian-American cuisine. I encourage you to try this recipe and experience the rich, savory flavors for yourself. Don’t be afraid to experiment with variations and substitutions to create a dish that perfectly suits your taste. And most importantly, share your creation with loved ones and savor the experience together. Perhaps pair it with a crusty loaf of bread and a glass of robust red wine for the complete North Beach experience!