This chorizo pasta with zucchini is easy to make and the perfect family meal packed with hearty ingredients. It's a delicious recipe made with spicy Spanish chorizo and zucchini in a white wine cream sauce over pasta in just 30 minutes using only one skillet!
In a medium sized sauce pan, melt the butter and olive oil together over medium low heat. Add the onion and cook until translucent, about 4 - 5 minutes. Season with salt and pepper.
Increase the heat a bit and add the zucchini. Cook and stir until softened - about 4 minutes more.
Pour in the white wine and increase the heat a bit more to cook out the alcohol, then stir in the chorizo. Allow this to cook together for about 5 minutes, for the flavor to combine, then stir in the cream and lower the heat to a simmer until the sauce thickens.
Remove from heat and grate the parmesan cheese over the top - stir together until melted, then toss with the pasta of your choice. Garnish with a bit more parmesan and serve hot!
Recipe Notes
Don't peel the zucchini.For best results, leave the skin on the zucchini, as it gives the dish color and holds the pieces together - otherwise, it will disintegrate into the sauce.Remove the skin from the chorizo.All chorizos have outer skins that need to be removed before cooking, and some are nearly invisible. Make sure to remove it, otherwise, the chopped chorizo will be very chewy and not so tender as it would be without it.ThickenerIf your sauce is slightly watery, you can thicken it by mixing 1 tablespoon of cornflour with 1 tablespoon of water and mixing it into the sauce. Alternatively, if your sauce is too thick for your liking, save some of the pasta water and add in a spoon at a time to your desired thickness.