Penne with Zucchini Ricotta and Chorizo
Indulge in a hearty yet sophisticated dish with this Penne with Zucchini Ricotta and Chorizo recipe—a perfect harmony of creamy, savory, and spicy flavors. This recipe combines al dente penne pasta, tender sautéed zucchini, and crispy bites of smoky chorizo, all enveloped in a luxuriously light ricotta cheese sauce infused with garlic and a hint of red chili flakes. Finished with freshly grated Parmesan and aromatic basil, this quick and easy meal comes together in under 40 minutes, making it perfect for weeknight dinners or casual gatherings. With its creamy texture and bold flavors, this pasta dish is guaranteed to become a new favorite in your recipe rotation!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 medium zucchini
- 200 grams chorizo sausage
- 200 grams ricotta cheese
- 2 tablespoons olive oil
- 3 cloves garlic
- 0.5 teaspoons red chili flakes
- 50 grams Parmesan cheese
- to taste salt
- to taste black pepper
- for garnish fresh basil leaves
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, slice the zucchini into thin rounds and set aside. Dice the chorizo into small bite-sized pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the diced chorizo and cook for 4–5 minutes, stirring occasionally, until it releases its oils and becomes crispy. Use a slotted spoon to remove the chorizo and set it on a plate lined with paper towels.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Add the zucchini slices and sprinkle with a pinch of salt and black pepper. Sauté for 5–7 minutes until the zucchini is tender and slightly golden on the edges.
Lower the heat to medium-low and stir in the ricotta cheese. Add a splash of the reserved pasta water to create a creamy sauce. Sprinkle in the red chili flakes and stir to combine.
Add the drained penne pasta and crispy chorizo back into the skillet. Toss everything together until well coated in the ricotta sauce. If the sauce feels too thick, add a little more reserved pasta water until the desired consistency is reached.
Taste and adjust the seasoning with additional salt and pepper as needed. Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
