Creamy chicken sausage pasta

Creamy chicken sausage pasta

This dish is inspired by Italy’s pasta alla norcina – a cream and sausage-based sauce. We’ve subbed in chicken sausages for something slightly lighter, yet just as decadent. The tomatoes are optional but they do add a juicy sweetness.

Creamy chicken sausage pasta

If chicken pastas are your thing, try our creamy chicken and mushroom conchiglioni.

  • Serves icon Serves 2
  • Time icon Hands-on time 25 minutes

This dish is inspired by Italy’s pasta alla norcina – a cream and sausage-based sauce. We’ve subbed in chicken sausages for something slightly lighter, yet just as decadent. The tomatoes are optional but they do add a juicy sweetness.

If chicken pastas are your thing, try our creamy chicken and mushroom conchiglioni.

Nutrition: per serving

Calories
508kcals
Fat
25g (9.5g saturated)
Protein
28g
Carbohydrates
35g (3.7g sugars)
Fibre
2.6g
Salt
1.7g

Ingredients

  • 340g chicken sausages
  • 3 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely sliced
  • Handful cherry tomatoes, halved (optional)
  • 150ml dry white wine
  • 180g rigatoni or other tubular pasta (such as penne or tortiglioni)
  • 200ml single cream
  • Finely grated parmesan to serve
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Method

  1. Bring a large pan of salted water to the boil. Meanwhile, cut the chicken sausages open and remove the skins. Put a wide, deep frying pan over a medium heat and add the olive oil, then add the chicken sausage meat, breaking it up with a spoon as you go. Fry for 8 minutes until browned all over, then add the garlic and cherry tomatoes. Cook for another 5 minutes, stirring occasionally, then pour in the white wine to deglaze. Leave to bubble until the liquid has almost completely reduced.
  2. Add the rigatoni to the boiling water and cook for 10 minutes.
  3. Pour the cream into the chicken mixture, stir to combine, then leave to gently bubble away until the pasta is ready. Drain the pasta, reserving a cup of the pasta water, then add the pasta to the sauce. Toss vigorously to coat, adding a splash of the pasta water to help emulsify the sauce. Season with a little salt and plenty of black pepper, then divide among bowls and finish with a good grating of parmesan.

Nutrition

Calories
508kcals
Fat
25g (9.5g saturated)
Protein
28g
Carbohydrates
35g (3.7g sugars)
Fibre
2.6g
Salt
1.7g

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Recipe By

Tom Shingler

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