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
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Ingredients
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2 tablespoons
olive oil
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1
onion, chopped
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3
cloves garlic, crushed
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Sea salt and freshly ground black pepper
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1 dash
chile flakes, to taste
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3
chorizo sausages, sliced
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1/3 cup
sun-dried tomatoes, sliced
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400 grams
penne pasta
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1/4 cup
white wine
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2 cups
roast chicken, divided into bite-sized pieces
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1/2 cup
cream
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1/2 cup
Parmesan cheese, plus some for serving
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1 handful
chopped parsley, plus some for serving
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5 tablespoons
basil pesto, to taste
Directions
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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.
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Add garlic, salt and pepper, chile flakes, sun-dried tomatoes and chorizo and cook for another 10 minutes.
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Add wine, chicken, and cream to the onion mix and bring to a simmer.
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Cook pasta according to the package's instructions, until only just al dente, and save half a cup of pasta water.
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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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