1 lb. rinsed and patted dry chicken livers
1/2 c. flour
1 tsp. paprika
1/2 tsp. salt
1 1/2 tsp. fresh pepper
1/4 c. olive oil
4 seeded and diced ripe plum tomatoes
1/2 c. Balsamic vinegar
1/4 c. chicken stock or broth
1 tbsp. fresh rosemary or 1 tsp. dried
8 oz. pasta, wide is best

(If chicken livers are large, cut in half.)

Combine flour, paprika, salt and 1/2 teaspoon pepper in bowl. Heat oil in skillet. Dredge livers in flour mixture and saute until brown, about 5 minutes.

Raise heat slightly and add tomatoes, vinegar, chicken stock and rosemary. Simmer until slightly thick, about 5 minutes.

While sauce is cooking, bring a large pot of water to boil. Add pasta and cook at rolling boil until just tender. Drain and toss with sauce. Add remaining pepper and serve. Serves 4.