Pasta Series: Part 1 – Mexican Pasta with Chorizo

In just about every country you’ll find some sort of pasta dish. There are literally over 600 different pasta shapes to choose from!

This got me thinking…

I love pasta, and I thought it would be fun to share with you some really fun and tasty pasta dishes with different themes. The first being…Mexican!

 

 

 

 

 

 

 

 

 

 

 

 

Several weeks ago I was flipping thru my 10 channels on TV and came across a recipe show. I always stop and watch recipe shows. It’s in my nature.

This cute lady named Pati shared a wonderful Mexican Pasta dish that I just had to try. Since then I have made it at least once a week! It’s do die for!

It’s a little on the spicy side, but you can control the amount of kick to it by adding more or less chipotle peppers. My favorite part is the topping of cool avocado, salty queso fresco, and creamy Mexican creme; it really compliments to spicy pasta.

Start off by bringing 6-8 Roma tomatoes and 2 garlic cloves to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

Once the skins on the tomatoes start to crack and the tomatoes are soft they are done. While the tomatoes are boiling you’ll want to cut up half an onion and start browning your chorizo.

 

 

 

 

 

 

 

 

 

 

 

 

 

Brown the chorizo in a large skillet that is also deep. You’ll be preparing the whole dish in this one pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove the chorizo from the pan with a slotted spoon once it is browned and crumbly.

Place your tomatoes, garlic, 1/2 a cup of the water it was boiling in, and the onion in a blender. Puree it until it’s well combined and not chunky. Break up 8 ounces of spaghetti noodles into the skillet.

 

 

 

 

 

 

 

 

 

 

 

 

Stir them around until they start to brown slightly, but be careful not to burn them.

 

 

 

 

 

 

 

 

 

 

 

 

Pour in the tomato mixture and 2 cups of chicken broth.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add a couple bay leaves and a chipotle chile pepper in adobo sauce, as well as a little bit of the sauce. {You can omit this if you’re not into heat, or you can add more if you’re slightly crazy.} Let simmer until the pasta absorbs the liquid.

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the chorizo and remove and discard the bay leaves.

To serve, place pasta on dishes and top with sliced avocado, crumbled queso fresco, and drizzle with Mexican Creme.

 

 

 

 

 

 

 

 

 

 

 

 

 

I serve it with some tasty grilled corn on the cob. It is one of my new favorite dishes!

You should have seen my grandma eat this! I am pretty sure I saw steam coming out of her ears! {Sorry grandma…I like it hot!!}

Print

Mexican Pasta with Chorizo

To serve, place pasta on dishes and top with sliced avocado, crumbled queso fresco, and drizzle with Mexican Creme. So good!

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
Scale

Ingredients

  • 68 Roma tomatoes
  • 2 cloves garlic
  • 1/2 onion; coarsely chopped
  • 1/2 cup tomato cooking liquid
  • 8 oz pork chorizo
  • 1 tbsp olive oil
  • 8 oz spaghetti noodles (broken in half)
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 chipotle chile pepper in adobo sauce
  • 1 tbsp adobo sauce (from can)
  • Queso Fresco
  • Mexican Creme
  • 2 avocados sliced

Instructions

  1. Place tomatoes and garlic in a 3 quart pan and cover with water and bring to a boil.
  2. Once the skins of the tomatoes start to crack and become soft place them and the garlic in a blender. Add 1/2 cup of the tomato liquid and the onion. Puree until smooth and no longer chunky.
  3. Meanwhile in a large deep skillet brown the chorizo over medium to high heat. Once it is browned and crumbly remove with a slotted spoon to a plate and set aside. Add 1 tbsp of olive oil and the spaghetti noodles. Stir until noodles start to brown, but careful not to burn them.
  4. Pour in the tomato mixture and 2 cups chicken broth. Add bay leaves, chipotle peppers, and sauce, and mix. Let simmer until the pasta absorbs all the liquid (approximately 10 minutes).
  5. Return the chorizo to the pan and stir to combine. To plate, place a helping of pasta on each dish and top with queso fresco, avocado slices, and drizzle with Mexican Creme.
  6. Enjoy!

Keywords: pasta, tomatoes, chorizo, Mexican Creme

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
4 Responses
  1. Krista {Budget Gourmet Mom}

    That looks so delicious!!! I love chipotle peppers in adobo, they have such a great kick to them! I also love freezing the leftovers for later.

Leave a Reply

Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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