Chicken and chorizo pasta with Spanish influences, sherry vinegar, parsley, sun-dried tomatoes & white wine form the sauce for this fab dish.
Cooking this recipe is nice and easy and it will comfortably go from your fridge to your table in around 30 minutes, and that includes prep time.
Spicy Chicken and Spanish Sausage Pasta
To say that I am a little bit fond of chorizo sausage would be something of an understatement.
It appears in dishes as diverse as my stuffed squid to a sister dish to this, my chicken and chorizo risotto, chorizo and leek pasta and Spanish-influenced pork chops to pan-fried hake with chorizo and prawn and chorizo paella.
Chorizo has a big bold flavour that is more than capable of carrying the simplest of dishes.
It is hands down the star in this chicken and chorizo pasta recipe, everything else performs a supporting role.
Even the chicken is there to spread that wonderful paprika-rich oils that the sausage exudes even further!
It is also relatively quick for a meaty pasta recipe clocking in at around 30 minutes and that includes the preparation.
This makes this delicious recipe a viable midweek dinner for those pushed for time.
Frequently Asked Questions
What is cooking chorizo?
Spanish chorizo comes in many “types” however the main two distinctions are cured and not cured.
Cooking chorizo as the name suggests is much better for cooking (in my opinion) and indeed must be cooked before being eaten. Cured chorizo can be sliced and eaten without cooking.
Can I use a different type of pasta?
Of course, you should use whatever you like.
I personally think that this recipe is great with conchiglie because there are lots of places for the chicken and chorizo to hide.
But it is also good with broad wide pasta like pappardelle or fettucini, you could even pair it with orecchiette or farfalle.
Do I have to use sherry vinegar?
No, you could substitute for red wine vinegar if you wish.
Sherry vinegar is expensive but a little does go a long way and it really does make this recipe sing.
Can I prepare this in advance?
In my opinion, it is best fresh.
However, it will save in the fridge for 2-3 days after cooking and it makes for a corking pasta salad for lunch the day after!
Pasta is a super easy dinner and this chicken and chorizo offering is no different, I like to keep my accompaniments equally simple.
Bread is my go-to because that chorizo leaves lots of lovely paprika-rich oil to mop up.
If you like a side salad with pasta then I would go for a simple green salad.
I only mention specific equipment brands if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan.
- 30cm or 12″ frying pan, not nonstick if possible.
- Weighing scales and or measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Stirring spoons.
- Colander or sieve.
This quick and easy chicken and chorizo pasta recipe is loaded with delicious Spanish influences, with ingredients like sherry vinegar, sun-dried tomatoes and the iconic sausage all making an appearance.
- 2 (100g Total) Cooking Chorizo Sausages
- 200g (7oz) Skinless Boneless Chicken Thighs
- 1 (35g) Shallot
- 4 Garlic Cloves
- 4 Sun-Dried Tomatoes
- 1 Tbsp Olive Oil
- ½ Tsp Dried Chilli Flakes
- 125ml (½ Cup) White Wine
- ½-1 Tbsp Sherry Vinegar
- 10g (¼ Cup) Fresh Parsley
- 175g (6oz) Dried Pasta
- ¼ Tsp Salt + Extra for Boiling Pasta
- Remove the skins from the chorizo sausage and break them up into 1cm (½") pieces.
- Cut the shallot in half, peel it and then cut it into half on shapes as thinly as you can.
- Peel the garlic cloves and dice them as finely as you can.
- Cut the sun-dried tomatoes into a 5mm (¼") dice.
- Heat a 30cm or 12" frying pan (not nonstick if possible) over a high heat and when it is hot add the olive oil. I use the olive oil from the sun-dried tomato jar.
- Season the chicken with ¼ teaspoon of salt and then fry it for 3-4 minutes on each side, then remove and set aside.
- Whilst the chicken is cooking bring a 20cm or 8" saucepan of well-salted water to a rolling boil (I use 1½ teaspoon of salt for a pan this size).
- Return the frying pan to a medium-low heat and add the chorizo sausage and gently fry for 2 minutes.
- After the chorizo has been frying for 2 minutes add the pasta to the boiling water and cook as per instructions or until; nicely al-dente. I am using conchiglie which takes around 9 minutes. If your pasta takes less or more time make adjustments as necessary.
- As soon as the pasta goes into the saucepan add the sun-dried tomatoes and shallots to the chorizo sausage and cook for 3 minutes.
- Add the garlic and chilli flakes and cook for 60 seconds.
- Turn the heat up to high and add the white wine, reducing down until there are just a few tablespoons left.
- Whilst the wine is reducing cut the chicken into a 1cm (½") dice and add it to the wine and chorizo mix.
- The pasta should now be cooked, drain it reserving 75-125ml (⅓-½ Cup) of the cooking liquid and add it to the chorizo mix.
- Stir in enough cooking water to form a nice sauce.
- Finally, chop the parsley and stir it through the pasta with the sherry vinegar and serve.
Amount Per Serving: Calories: 820Total Fat: 50gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 193mgSodium: 1381mgCarbohydrates: 35gFiber: 2gSugar: 3gProtein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.