Hello and welcome! Today’s recipe, Summer Veggie Pasta with Chorizo incorporates Mexican flavors into a delicious one-pot pasta dish. Highlighting the fresh flavors of corn, zucchini and red peppers, this pasta is savory with bites of sweetness from the corn and red pepper. Let’s get right to it!
The Summary
Today we are making a simple one-pot pasta dish
Be sure to find the shoppable key ingredients and equipment at the end of the post
Summer Veggie Pasta with Chorizo
1. Veggies and Chorizo
Get the water for the pasta set to boil. Use 3 quarts of water for 1 pound of pasta. You can use your favorite pasta shape for this recipe. I am using bucatini. While the water is heating, in a separate pot or Dutch oven, brown the chorizo over medium heat, breaking it up as it cooks.
Once the chorizo is browned and mostly cooked through, add the corn and diced red pepper to the pot. I am also adding a fresh jalapeño, this is optional. Since I removed the seeds and ribs, it’s not very spicy and adds a nice vegetal flavor. Turn the heat to low and stir the veggies and the chorizo occasionally.
2. Pasta
When the water for the pasta is boiling, add two tablespoons of Diamond Crystal Kosher salt to the pot. If you’re using Mortons Kosher or table salt, add only one tablespoon of salt. Add the pasta to the pot and stir occasionally as it cooks to al dente about 8-9 minutes.
Turn your attention back to the chorizo and veggies. Add the diced zucchini to the mix and stir to fully incorporate. Keep it over low heat.
When the pasta is cooked to al dente, scoop out 1.5 cups of pasta water and set aside. Then drain the pasta, or use tongs to transfer the pasta to the pot with the chorizo and veggies.
Add about ½ cup of the pasta water to the pasta and veggie mixture and give it a stir. Add ¼ cup of grated Parmesan cheese and then add another ½ cup of pasta water. Stir vigorously to create a glossy sauce-like consistency of the pasta water and Parmesan cheese. Stir in more pasta water as needed to keep the pasta loose and glossy.
Cut the heat and stir in ¼ cup of chopped cilantro.
3. Finishing Touches
Use kitchen tongs to serve in wide shallow bowls.
You might be familiar with the method for creating a glossy pasta sauce, whereby you use the starchy pasta water and a fat, and stir to an emulsified sauce. It’s a common techinique for Italian pasta dishes like amatriciana and alla gricia. Once you have that technique you can try all sorts of different fats to attain the sauce. Bacon and sausage work really well. If you want to omit the meat, olive oil is a great fat to use. Starchy pasta water, fat and a little Parmesan cheese are all you need to create all kinds of wonderful pasta dishes, in a variety of flavor profiles. I hope you give my Mexican-flavor take a try! Take care and be well, xo Kelly
Key Ingredients and Equipment
Silicone Tip Tongs | 7-qt. Enamel Dutch Oven | 8-Piece Wooden Spoon Set | 6-qt. Multi Pot with Lid | Large Pasta Bowl Set of 4
Be sure to visit Beth’s Amazon Shopfront for more recommended items – from tabletop and kitchen, to travel and home essentials.
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