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.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- Add the rigatoni to the boiling water and cook for 10 minutes.
- 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
- 508kcals Calories
- 25g (9.5g saturated) Fat
- 28g Protein
- 35g (3.7g sugars) Carbs
- 2.6g Fibre
- 1.7g Salt
Leave a comment, question or tip