Penne with Chicken, Chorizo and Chile

By From The Kitchen
January 3, 2015
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Author Notes: After my husband and I had just bought our first home -- and were as poor as church mice -- he would often open the refrigerator door and say, “There’s nothing to eat!” I would scoff, scrounge around, then make something exactly like this -- an affordable, tasty, hearty pasta dish that is so much greater than the sum of its parts. It's also relatively easy to make -- simply cook the onion until caramelized with sun-dried tomatoes, chile flakes, garlic, and chorizo, then add white wine, chicken, and cream to create a creamy onion sauce to pour over the cooked penne with some pesto and Parmesan cheese.From The Kitchen

Serves: 4 to 6

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • Sea salt and freshly ground black pepper
  • 1 dash chile flakes, to taste
  • 3 chorizo sausages, sliced
  • 1/3 cup sun-dried tomatoes, sliced
  • 400 grams penne pasta
  • 1/4 cup white wine
  • 2 cups roast chicken, divided into bite-sized pieces
  • 1/2 cup cream
  • 1/2 cup Parmesan cheese, plus some for serving
  • 1 handful chopped parsley, plus some for serving
  • 5 tablespoons basil pesto, to taste
  1. Heat olive oil in a large heavy-bottomed pot and add the onion. Cook, stirring occasionally, over medium heat for 15 minutes, until the onion is softened but not yet browned.
  2. Add garlic, salt and pepper, chile flakes, sun-dried tomatoes and chorizo and cook for another 10 minutes.
  3. Add wine, chicken, and cream to the onion mix and bring to a simmer.
  4. Cook pasta according to the package's instructions, until only just al dente, and save half a cup of pasta water.
  5. When ready to serve, add the pasta and reserved pasta water to the onion sauce sauce along with the Parmesan and parsley. Stir to combine. Serve topped with a few spoonfuls of basil pesto, a little extra Parmesan and parsley, if desired, and a good grinding of black pepper.

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