Gizzard Sauce with Pasta

I love Pasta! The only reason I haven't featured a pasta dish here is because "they" say I need to lose weight and it is one of the big No-No's! That said, every now and then I indulge. I made some Macaroni with Gizzard stew over the weekend and thoroughly enjoyed myself.

Here are my ingredients:
1 kg Gizzard
500g Macaroni
4 or 5 Cloves of Garlic
3 Onions
10 Tomatoes
8 Peppers
2 Green / Bell Peppers
1 Tablespoon Tomato Puree
1 cup Cooking Oil
Ginger
Salt

Wash the Gizzard well and season with  1/2 an Onion blended smooth with The garlic, salt, some black pepper and a very tiny bit of Ginger.

Place in a covered pot and steam for 10 - 15 minutes. It doesn't contain as much water as say, chicken or meat so you will need to add a cup or two of water after it steams for a while.

In another pot, bring about 2 litre of water to boil. (The pot should be large enough to contain the uncooked pasta, halfway.) When the water boils, add a teaspoonful of salt and add the pasta. Cook for about 10 minutes. When I was about 12 or 13, my aunt taught me an interesting way of telling when spaghetti was cooked. When it got soft, I would take one out of the boiling water and fling it at an oil-painted wall or tile. If it stuck to the wall / tile, it was cooked. If it fell off, I was to give it a few more minutes. It served me well : ) When it is cooked, pour it into a colander, siting in the sink. leave it to drain for a few minutes and then put it back into the pot.

Finely chop the remaining 2 and a half onions. Blend the tomatoes and pepper. Toss in the puree when the tomatoes are blended just to mix it in.

Heat the cooking oil in a pan and fry the gizzard. You may need to work in 2 or 3 batches depending on the size of you pan. Return the now browned gizzard to the stock  you cookied it in.

Keep the pan on the fire but reduce the oil and then add the chopped onions. Fry the onions until they turn translucent and start to brown.

Add the blended tomatoes, pepper and puree, and cover for 5 minutes.
Uncover and allow it to simmer and reduce the liquid in it.

As the water reduces, it will start to fry, if it is sticking, add a little of the oil you removed earlier.
Fry it dry till it is almost beginning to burn and you have to stir continuously to prevent it sticking to the bottom of the pan.

Add the stock (about 2 cups, add water if need be) and gizzard to the sauce, cover and leave to simmer.

Uncover about 3 - 5 minutes later and lower the heat, allow to thicken gently. When it thickens enough, taste it and add salt if necessary then add the chopped Green peppers and leave on for a minute or so.

Serve with the pasta.