Chorizo Pasta

Pasta with Summer Squash and Chorizo — Photo:
CEDRIC ANGELES

Active Time:

40 mins

Total Time:

1 hr 25 mins

Servings:

This summery pasta dish features savory and spiced chorizo and sweet summer squash. Executive chef Michael Anthony of Gramercy Tavern in New York City prefers to make this dish using lumache, a pasta that looks like a cross between a snail and a shell, for the way it traps the velvety summer vegetable sauce, but another short pasta will work just fine.

The chorizo adds a meaty texture and a deep, smoky flavor that complements the sweetness of the sauce, while the basil and chives add freshness and Aleppo pepper flakes help tie everything together.

Frequently Asked Questions

What is Gold Bar squash?

Gold Bar squash, also called yellow zucchini, is a straightneck variety of summer squash. Find it at farmers markets or specialty produce markets. Substitute small, yellow-skinned summer squash if needed.
What is a substitute for Grana Padano cheese?

Grana Padano is a hard, crumbly Italian cheese with a nutty, salty flavor. Parmesan cheese is a great substitute for Grana Padano.

Notes from the Food & Wine Test Kitchen

Look for small, tender squash for this dish — they are less watery and more flavorful than larger ones.

Suggested pairing

Pair this pasta with a spiced, black cherry–scented Sangiovese, such as Tenuta di Carleone Uno Toscana IGT.

Make ahead

The sauce can be made through step 3 and stored in an airtight container in the refrigerator for up to three days.

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Ingredients

9 small Gold Bar or summer squash (about 2 3/4 pounds), divided
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling, divided
1 large white onion, thinly sliced (about 2 cups)
2 large carrots, peeled and thinly sliced (about 1 1/2 cups)
6 garlic cloves, sliced (about 1/4 cup)
1 tablespoon water (optional)
4 cups vegetable broth
1 (8-ounce) beefsteak tomato, chopped (about 1 1/2 cups)
1 teaspoon kosher salt, divided
12 ounces lumache or other short pasta such as conchiglie, penne, or ziti
12 ounces fresh Mexican chorizo
1/4 cup torn fresh basil, plus more for garnish
Finely chopped fresh chives
Grated Grana Padano cheese
Aleppo pepper

Directions

Halve 5 squash lengthwise; thinly slice each half into half-moons, and set aside, reserving 1/2 cup for garnish. Thinly slice remaining 4 squash.
Heat 2 tablespoons oil in a medium stockpot over medium. Add onion; cook, stirring often, until soft and translucent, about 5 minutes. Add carrots, garlic, and thinly sliced squash; cook, stirring occasionally, until softened, about 10 minutes. Add 1 tablespoon water, if needed, to avoid browning. Add broth and chopped tomato. Bring mixture to a boil over high; reduce heat to medium-low, and gently simmer, stirring occasionally, until liquid reduces by three-fourths, 35 to 40 minutes. (You will have about 1 1/2 cups.)
Transfer squash mixture to a blender; secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening; process until mixture is very smooth and creamy, about 1 minute. Remove towel; slowly add 1/4 cup oil, processing until well combined, about 15 seconds. Pour sauce through a fine wire-mesh strainer into a bowl. Sprinkle with 1/2 teaspoon salt; set aside.
Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain, reserving 3/4 cup cooking liquid; set pasta and reserved cooking liquid aside.
Meanwhile, heat a large nonstick skillet over medium. Add chorizo; cook, stirring occasionally to break up into small pieces, until browned and cooked through, 5 to 8 minutes. Transfer chorizo to a plate, and set aside; reserve drippings in skillet. Add remaining 1 tablespoon oil to drippings in skillet; heat over medium-high. Add squash half-moons and remaining 1/2 teaspoon salt; cook, stirring often, until tender, 6 to 8 minutes.
Reduce heat to medium; add reserved pasta, blended squash mixture, chorizo, and 1/4 cup reserved pasta cooking liquid. Cook over medium, stirring constantly, until sauce thickens to lightly coat pasta, about 3 minutes. (Add up to 1/2 cup remaining cooking liquid as needed to thin sauce.) Remove from heat, and fold in torn basil leaves. Serve pasta garnished with reserved 1/2 cup squash half-moons, additional basil leaves, chives, cheese, Aleppo pepper, and a drizzle of olive oil.