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.
35 min (COOK TIME: 25 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
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)
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One pot creamy Mutti tomato, chorizo and zucchini pasta: Method
- 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.
- Add the zucchini to the pan and cook for a further 7-9 minutes or until the zucchini is caramelised and broken down.
- Stir through the garlic and Mutti tomato paste for 1 minute or until changed in colour.
- Add the Mutti Gourmet Pasta Sauce, chicken stock and season with salt and pepper. Stir to combine and add the pasta.
- 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.
- 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.
