Chicken and Chorizo Arrabiata

This is a favourite in our house. I make this for my Mia who has a few dinners on rotation that she will eat but she could eat this every day she loves it so much.

You can add as much or as little chilli as you like according to how hot you like it. The addition of chorizo really elevates the flavour.

This is one I make most weeks. Serve with fresh basil, parmesan cheese, garlic bread and a nice glass of red.

Serves 4


3 chicken breasts – diced

1/2 ring of chorizo

1 small onion – diced

1 can of chopped tomatoes

1 tablespoon balsamic vinegar

1 teaspoon light brown sugar

2 tablespoons spoons pasta water

Glug of red wine – any will do

1 tablespoon butter

Salt and cracked black pepper

2 teaspoons chilli flakes

fresh basil and parmesan cheese to serve

Extra virgin olive oil

400g rigatoni

Knob of butter to stir through pasta.


Start by cooking down your chopped onion in a pan of hot olive oil until the onions soften. Keep stirring so they do not burn. Turn the heat low while you chop the chorizo.

Once you have chopped your chorizo into rounds about 1cm thick add to the pan of onions along with the chilli flakes. Pan fry the chorizo until it starts to get a little crispy. Set aside both the onions and chorizo on a separate plate.

In the same pan add your diced chicken breast. The oil will be fragrant from the onions, chilli and chorizo. You may need to add a little glug more to make sure the chicken is lightly coated.

Once the chicken is almost cooked add your onions and chorizo back to the pan. Now add the chopped tomatoes, balsamic vinegar, brown sugar, butter and red wine, stirring to combine. Simmer gently for 10 minutes or so while you are boiling your pasta. This should take roughly 10 minutes but I always finish it 1 minute less than cooking time so it is al dente. Always add salt to the pasta water. We want it salty like the Med. Give it a stir now and then.

Once your pasta is cooked. Drain and toss through a knob of butter and add to the pan of sauce. Season with salt and cracked black pepper.

Serve immediately with fresh basil, parmesan cheese and garlic bread.