Best 8 Zucchini Tomato And Chorizo Pasta Sauce Recipes

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**Zucchini, Tomato, and Chorizo Pasta Sauce: A Flavorful and Versatile Recipe Trio**

Indulge in a culinary journey with our delectable Zucchini, Tomato, and Chorizo Pasta Sauce recipes. This versatile sauce serves as the heart of three distinct pasta dishes, each offering a unique flavor profile to tantalize your taste buds. From the classic combination of zesty tomatoes and aromatic chorizo in the original recipe, to the creamy indulgence of the Zucchini and Chorizo Carbonara, and the vibrant freshness of the Zucchini and Tomato Pesto Pasta, these recipes promise an explosion of flavors that will leave you craving for more. Whether you're a seasoned chef or a home cook looking to impress, these recipes are perfect for any occasion. So, gather your ingredients and embark on a culinary adventure with our trio of Zucchini, Tomato, and Chorizo Pasta Sauce recipes!

Here are our top 8 tried and tested recipes!

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

PENNE WITH CHORIZO, ZUCCHINI & CHERRY TOMATOES



Penne with chorizo, zucchini & cherry tomatoes image

Provided by genero

Categories     Main Dish

Number Of Ingredients 13

350 g penne pasta
1 tablespoon Sandhurst Extra Virgin Olive Oil
1 red onion, sliced
1 red capsicum (seeds and veins removed, sliced)
2 cloves garlic, crushed
2 medium zucchini, sliced
2 chorizo sausages, sliced
2 x 400 g cans Mutti Cherry Tomatoes
11/2 teaspoons sugar
1/2 teaspoon chilli flakes
2 teaspoons chopped fresh rosemary leaves
1/4 cup chopped parsley
rocket tossed with a little balsamic vinegar, to serve

Steps:

  • Cook pasta, as directed on packet.
  • Meanwhile, heat oil in a large non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally until soft. Add garlic, zucchini and chorizo and stir for 2 minutes longer. Add undrained Mutti Cherry Tomatoes, sugar, chilli flakes and rosemary. Simmer, stirring occasionally, for 8 minutes or until thick.
  • Drain pasta and return to pan. Stir chorizo sauce and parsley through pasta.
  • Divide between plates and top with rocket.

PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE



Pasta With Tomato, Zucchini And Cream Sauce image

Provided by John Rockwell

Categories     dinner, pastas, main course

Time 20m

Yield 3 to 4 servings, depending on appetites

Number Of Ingredients 10

3 tablespoons olive oil
1 clove garlic, chopped
2 medium-size zucchini, sliced 1/4 inch thick
3 medium-size tomatoes, peeled, seeded and diced
1 cup tomato sauce, canned or fresh
Salt to taste
1 teaspoon sugar (optional)
2 tablespoons heavy cream
1 tablespoon Parmesan cheese
1 pound of linguine or fresh egg noodles

Steps:

  • Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
  • Add zucchini and stir-fry two minutes.
  • Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
  • Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams

PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE



Zucchini

Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano

Steps:

  • Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
  • Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
  • Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams

ROASTED ZUCCHINI AND TOMATO PASTA



Roasted Zucchini and Tomato Pasta image

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 9

2 1/2 pounds zucchini, trimmed and cut into 1/2-inch pieces
1 1/2 pounds plum tomatoes, cut into 3/4-inch chunks
3 garlic cloves, thinly sliced
5 tablespoons olive oil
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
1 pound long fusilli or linquine
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • Heat oven to 450 degrees. On rimmed baking sheet, toss zucchini, tomatoes, and garlic with 5 tablespoons oil; season with salt and pepper. Spread into single layer; roast until zucchini is lightly browned, 20 to 25 minutes.
  • In large pot of boiling salted water, cook pasta until al dente, about 12 minutes. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Toss with remaining tablespoon oil; cover.
  • Pour reserved pasta water onto baking sheet of cooked vegetables; scrape with a wooden spoon to loosen browned bits. Stir vegetables and juices into pasta. Add parsley and Parmesan; toss to combine. Serve with more Parmesan.

ZUCCHINI PARMESAN WITH TOMATO SAUCE



Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • To save time, use pre-cooked chorizo or Italian sausage.
  • If you don't have white wine, you can substitute chicken broth or water.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Serve over your favorite pasta, such as spaghetti, penne, or rigatoni.
  • Garnish with fresh parsley or basil for a pop of color and flavor.

Conclusion:

This zucchini, tomato, and chorizo pasta sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor from the chorizo, tomatoes, and zucchini, and the white wine adds a touch of acidity. The sauce is also very versatile and can be served over your favorite pasta, rice, or even grilled chicken. So next time you're looking for a quick and easy meal, give this recipe a try!

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