Veloute is just a Sunday-best way of saying a type of gravy. That may not be how Thomas Keller would explain it, but at it’s simplest it is just a stock thickened with a roux and seasoned. This sauce is all about that real chicken-y flavour like in homemade chicken soups or roast chicken.
For this pasta recipe, the sun-dried tomatoes, chorizo, and sauteed mushrooms help make that yummy chicken-y flavour sing in this variation on a chicken veloute sauce. Now you can use this as the basis for hundreds of sauces not only for pasta but gravies for meets and vegetables too.
Rich Tomato Veloute Penne with Chorizo Recipe(serves 2)
Remove the skin from the chicken. Cover with 2 cups of cold water and bring to a simmer. Simmer gently until chicken is nice and tender. Skim any scum from the surface and discard. Strain the liquid and reserve. Set chicken aside to cool. Put the tomatoes in a small bowl and cover with a 1/2 cup boiling water. Meanwhile start a pot of water on to boil the pasta. In a heavy oven proof casserole melt two tablespoons of butter over low heat and sweat the onion.
Slice the mushrooms thinly. Heat a large skillet to medium and add one more tablespoon of butter. Add half the mushrooms and saute until nice and brown. Remove from skillet and do the same with the other half of the mushrooms and another tablespoon of butter.
Meanwhile, if water is boiling add a heaping tablespoon of salt and add the pasta. When the onions are nice and soft add the flour and stir for 3 minutes, turning the heat heat up to medium. Measure out one cup of the chicken stock and slowly stir into the onions. Bring to a gentle simmer. Remove the sun-dried tomatoes from their liquid and chop finely, add to the onion and chicken stock. Strain the tomato liquid and add as well. Shred the chicken meat and add to the sauce along with the mushrooms. Slice the chorizo thinly and add as well.
Simmer the sauce while the pasta cooks, stirring regularly. Taste for seasoning and add salt as necessary ( I recommend a 1/2 teaspoon, but the sausage will vary in salinity). When the pasta is cooked, drain and toss with sauce. Thin with more chicken stock if desired. Stir in cheese and parsley and serve hot.