Spanish Pasta Bake with Chorizo and Zucchini Recipe
This bake is a Spanish-style version of oven pasta: chorizo, zucchini, tomatoes, and cheese create an aromatic, hearty dish. In Spanish homes, meals like this are often made from leftover pasta and vegetables from the fridge, so you can treat it as a clever kitchen clean-out. The flavors are bold, slightly spicy, and very comforting.
A simple, hearty pasta bake inspired by Spanish home cooking, using chorizo and smoked paprika for deep, warming flavor. It’s ideal for using up leftover pasta and vegetables while still feeling like a cozy, indulgent meal.
Chef's tips
Undercook the pasta slightly so it doesn’t turn mushy in the oven. If your chorizo is very fatty, you can spoon off a little of the rendered fat before adding the onion, or leave it in for extra flavor. Taste the sauce before mixing with the pasta – chorizo and canned tomatoes can vary in saltiness, so adjust seasoning at this stage.
How to serve
Serve straight from the oven in the baking dish, with a crisp green salad and crusty bread to mop up the sauce. A glass of dry red wine or a light Spanish beer pairs very well with the smoky chorizo flavors.
Ingredients
- pasta short, e.g. fusilli, penne - 250 g
- chorizo sliced into half-moons - 150 g
- zucchini medium - 1 piece
- chopped tomatoes from a can - 400 g
- onion medium - 1 piece
- garlic - 2 cloves
- yellow cheese grated, good melting cheese - 80 g
- smoked sweet paprika - 1 teaspoon
- olive oil - 1 tablespoon
- salt to taste
- black pepper to taste
- dried basil or oregano - 0.5 teaspoons
Preparation
- Preheat the oven to 190°C (top and bottom heat). Cook the pasta in salted water for 2 minutes less than indicated on the package, then drain.
- Peel and finely dice the onion, finely chop the garlic. Wash the zucchini, trim the ends, and slice into half-moons.
- Heat the olive oil in a large frying pan over medium heat. Add the chorizo and fry for 3–4 minutes, until lightly browned and it releases its fat.
- Add the onion and fry for another 4–5 minutes, until softened. Add the garlic and fry for about 30 seconds more.
- Add the zucchini and fry for 4–5 minutes, stirring, until it softens slightly but does not fall apart.
- Pour in the canned tomatoes, add the smoked paprika, basil, a pinch of salt, and pepper. Cook for 5–7 minutes over medium heat, until the sauce thickens slightly.
- In a large bowl, mix the cooked pasta with the sauce from the pan. Taste and adjust the seasoning if needed.
- Transfer everything to an ovenproof dish and sprinkle evenly with the grated cheese.
- Bake for 15–18 minutes, until the cheese has melted and is lightly browned around the edges. Let the bake rest for 5 minutes before serving so it can set slightly.
Storage
No storage information available for this dish.
This pasta bake is designed to be flexible: swap in whatever vegetables you have on hand, and adjust the amount of chorizo depending on how rich and spicy you like it. It’s a great make-ahead dish for busy evenings or casual gatherings.
