Spicy Chorizo + Summer Squash Pasta

It’s that time of year where our Summer garden is starting to pop off, and finding recipes to highlight our garden veggies is my passion. Right now, it’s all about the squash. These little suckers are popping off faster than we can figure out what to do with them. This week, I took a bunch of them, sauteed them with some carrots, onions, and tomatoes, and made such a good pasta sauce that we used for this Spicy Chorizo + Summer Squash Pasta. We had it for our Sunday night dinner, and we were still thinking about it on Monday. It was spicy, light, and simply an ideal Summer pasta. The chorizo (which of course I used soyrizo - my new favorite thing) added such a fun spicy flavor to it all. Never have I ever even thought about adding chorizo to a pasta, but consider me converted. Such a yummy dinner with layers of flavor that I’d absolutely make again.

I would consider this a celebration meal for our household. We haven’t had a Sunday dinner like this in what feels like forever. Jordan has been traveling so much, and though I’ve been keeping myself entertained and diving into some new hobbies (hello paint by number), the dogs and I have missed having him home. And missed spending Summer nights with him. Thankfully he returned from his work trip in time for the weekend. It meant going to a Mariners game, having the chance to veg out & laugh our asses offwatching a a silly movie, and enjoy a garden fresh meal together. It was a chill + quiet weekend, and so refreshing to spend it together.

 
 

This is a great recipe to use up some garden squash

If you grow garden squash you know, they get out of control! Every Summer I find myself in the position of having more squash than I know what to do with, and making a freezer sauce (like this one) is such a good way to make sure they don’t go to waste. So I will absolutely be doing that with this!

 
 

The chorizo definitely adds a kick

So go easy with the red pepper flakes. It was legitimately kind of spicy, so even if you’re like me + live with a spice lord, go easy with any additional spice in the sauce.

You can totally freeze the sauce

I am for sure making another batch of this sauce to store in our freezer for a rainy day! I know that even when this Summer’s squash chronicles come to an end, we’re going to be craving this spicy pasta!

 
 

For the pasta

  • EVOO

  • 6 garlic cloves, smashed

  • 1 white onion, diced

  • 5-6 garden squash, sliced

  • 1 c. cherry tomatoes

  • 2 carrots, peeled + sliced

  • 1 tsp red pepper flakes

  • salt + pepper

  • 1 c. veggie broth

  • 1 package soyrizo

  • 1/2 c. parmesan cheese

  • 1 box banza pasta (or your preferred dried pasta), cooked to al dente

Start by making your sauce. Place a large skillet over medium heat. Add in 3 tbsp EVOO, and then the garlic + onion. Cook for 7 minutes. Next add in 4 of the squash, tomatoes, & carrots, continuing to cook on medium for about 5-7 minutes - just so everything starts to brown. Add in the red pepper flakes, salt + pepper. Reduce the heat to low, cover the pan, and cook for an additional 20-25 minutes. Continue to stir or gently shake the pan every 5 minutes. Veggies should be soft + tender when they’re finished cooking.

Transfer all of the veggies + broth to a blender and puree until smooth. Set the sauce aside until you’re ready to make the pasta.

This is a great time to start making your pasta - bringing a large pot of salted water to a boil and cooking your pasta to al dente once it’s ready.

In a separate pan, heat a tbsp of EVOO over medium heat. Add in the remaining garden squash + a sprinkle of salt + pepper - cooking until tender + browned. You can alternatively roast the squash with a bit of parmesan in the oven.

Wipe out the pan used for cooking the veggies + place it back over medium heat. Add in another tbsp of EVOO + squeeze the chorizo from the casing into the hot pan. Cook for about 7 minutes - so the chorizo starts to brown. Add in the sauce + bring to a simmer. Stir in the cooked noodles + about a 1/2 cup of the cooking water - bringing the mixture to a simmer for 3-4 minutes. Reduce the heat to medium-low + stir in the parmesan, continuing to cook for 5-6 minutes. Sauce should be thick + have successfully coated the noodles.

Scoop up the pasta into warm bowls, garnish with a little extra cheese on top, and nestle cooked squash on the side. Delicious!

Lesley ZehnerComment