Heat the olive oil in a pan over a medium-high heat. Sauté livers for about 5 minutes, or until browned on the outside.
Add the onion, garlic and chilli flakes and fry for a further 5 minutes.
Stir in the contents of the sachet of KNORR Peri-Peri Sauce, plus the tomato paste, chicken stock and cream. Turn down the heat and simmer gently for 20 minutes.
While sauce is simmering, cook your pasta in plenty of boiling, salted water, for the time specified on the packet.
Drain the pasta and combine it with the sauce. Garnish with cherry tomatoes and chopped parsley, and serve piping hot.