One pot creamy Mutti tomato, chorizo and zucchini pasta

One pot creamy Mutti tomato, chorizo and zucchini pasta

This creamy pasta dish is packed full of flavor thanks to Mutti’s Parmigiano Reggiano Gourmet Pasta Sauce. All you need are a few other ingredients for an indulgent but simple meal – perfect for mid-week or the weekend!

Made with Rossoro Tomatoes and Parmigiano Reggiano 

Pasta sauce made with intensely flavoured Rossoro tomatoes and
Parmigiano Reggiano cheese to give a genuine, sharp and complex flavour to the finished sauce.

Mutti's range of gourmet pasta sauces combine specific tomato varieties with the finest quality ingredients, sourced from select regions of Italy known for their excellence, without added sugar.

cooking sketch 35 min (COOK TIME: 25 min / PREP TIME: 10 min)

cooking sketch Easy

4 people


  • 1 tbsp extra virgin olive oil
  • 2 air dried chorizo sausages (chopped)
  • 1 brown onion (finely chopped)
  • 1 large zucchini (halved and finely sliced)
  • 2 garlic cloves (crushed)
  • 1/4 cup Mutti tomato paste
  • 1 400 g jar Mutti Gourmet Pasta Sauce Parmigiano Reggiano
  • 4 cups chicken stock (1 litre)
  • 350 g shell pasta
  • 1/2 cup thickened cream
  • 1/2 cup basil leaves
  • Finely grated parmesan cheese (to serve)
Share the ingredient list

One pot creamy Mutti tomato, chorizo and zucchini pasta: Method

  1. Heat the oil in a large heavy-based pot over medium heat. Add the chorizo and onion and cook, stirring for 2-3 minutes or until the oil splits from the chorizo.
  2. Add the zucchini to the pan and cook for a further 7-9 minutes or until the zucchini is caramelised and broken down.
  3. Stir through the garlic and Mutti tomato paste for 1 minute or until changed in colour.
  4. Add the Mutti Gourmet Pasta Sauce, chicken stock and season with salt and pepper. Stir to combine and add the pasta.
  5. Bring to a simmer and cook for 15 minutes, stirring occasionally. Towards the end of the cooking time, stir more regularly so the pasta doesn't stick to base of the pan.
  6. Stir through the cream and half of the basil leaves until well combined. Transfer to serving bowls and top with the remaining basil and the grated pecorino.

Liked the recipe?

Review and share with your friends

Choose country and language

Global site