Penne with Chicken, Chorizo and Chile

By lorik

Ingredients

• 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

Details

Adapted from food52.com

Preparation

Step 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.
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.