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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
- 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.
- Add garlic, salt and pepper, chile flakes, sun-dried tomatoes and chorizo and cook for another 10 minutes.
- Add wine, chicken, and cream to the onion mix and bring to a simmer.
- Cook pasta according to the package's instructions, until only just al dente, and save half a cup of pasta water.
- 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.
- This recipe is a Community Pick!