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Chorizo, ricotta & zucchini casarecce
Chorizo, ricotta & zucchini casarecce
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Prep Time:
4 minutes
Cook Time:
13 minutes
Total Time:
17 minutes
Combine creamy ricotta with spicy sausage and zucchini for a speedy pasta dish.
Ingredients:
  • 160g dried chorizo sausage, sliced
  • 4 large zucchinis, halved lengthways, thinly sliced on the diagonal
  • 2 garlic cloves, finely chopped
  • 400g casarecce or penne rigate
  • 120g pea
  • 60ml white wine
  • Juice of 1/2 lemon
  • 1/2 bunch basil leaves
  • 100g ricotta, crumbled
Instructions:
  • Heat the oil in a large frypan over medium-high heat. Add chorizo and cook until golden brown, about 2-3 minutes. Stir in zucchini and garlic, cook for another 2-3 minutes until fragrant. Remove from heat and set aside.
  • Cook the pasta according to the package instructions, then add the peas for the last 2 minutes of cooking. Drain the pasta, saving 1/3 cup (80ml) of the cooking water.
  • Combine wine, lemon juice, pasta, peas, reserved water, and half of the basil in the frypan. Season and heat on medium, stirring until warmed through.
  • Garnish with ricotta and the rest of the basil.

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