Spaghetti with Chicken Liver & Tomato Sauce

2T veg. oil
1 small onion, chopped
3 garlic cloves, finely chopped
hot pepper flakes
1/2lb chicken livers, trimmed & diced
1 can (28oz) tomatoes, pureed
1t salt
1t pepper
1lb spaghetti
2T parsley

In large deep skillet, heat oil over medium-high heat; cook onion,
garlic and hot pepper flakes; stirring occasionally for 3 to 4
minutes or until softened.  Add chicken livers and cook until
browned.  Add tomatoes, salt and pepper; bring to boil.  Reduce
heat and simmer for 10 minutes or until sauce has thickened.

Meanwhile, in large pot of boiling water cook spaghetti until
tender but firm, drain well and return to pot.  Add sauce and toss
to combine well, taste and adjust seasoning if necessary.  Sprinkle
with parsley.

4 Servings:  590 cal, 11g fat, 5 mg. chol.