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Chipotle Chorizo Spaghetti

  • Prep 30 min
  • Total 30 min
  • Ingredients 15
  • Servings 2

Ingredients

1
lb Roma tomatoes
1
garlic clove, chopped
3 1/2
cups water
1/2
cup yellow onion, chopped
8
oz Mexican beef chorizo, removed from casing
1
tablespoon canola oil
8
oz package spaghetti
2
cups chicken broth
1
bay leaf
2
tablespoons adobo (from can of chipotle chilies in adobo)
1
chipotle chile in adobo sauce
3/4
teaspoon salt
1/2
teaspoon pepper
1/3
cup packed, flat-leaf parsley
1/2
cup queso fresco, crumbled

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use any type of pasta that is readily available to you.

Spaghetti is one kind of pasta that nearly everyone has in their pantry. It’s my go-to dish when it comes to last-minute meal preparation and when our pantry and refrigerator need restocking. With just a few more ingredients, a flavorful and spicy meal comes together on a budget. This recipe calls for chipotle chiles in adobo; however, if the dish is too hot for kids to handle, simply omit the chiles. Now that the kids are back to school, this quick-prep meal is one of the most popular dinners on our weekly menu. Give it a try! I guarantee your family will love it.

Directions

  • 1 In a medium saucepan, combine tomatoes and garlic with enough water to cover. Boil for 10 minutes or until the tomato skins begin to burst.
  • 2 Remove from heat and let tomatoes cool in the water. Transfer tomatoes to blender with 1/2 cup of the cooking liquid and pulse 3 times, leaving large chunks of tomato in sauce. Set sauce aside.
  • 3 In a large, deep skillet over medium heat, sauté yellow onion and add chorizo. Stir for 5 minutes, breaking apart the meat, until thoroughly cooked and beginning to crisp. Place meat on a plate and set aside.
  • 4 Add oil to the same skillet used to cook the chorizo and, over medium heat, add pasta. Stir until the pasta changes color. Do not burn.
  • 5 Carefully add the tomato puree to the pasta and cook for 5 minutes. Mixture will thicken.
  • 6 Add chicken broth, bay leaf, adobo and the chipotle chile. Season with salt and pepper. Stir and cook for 10 minutes until the pasta is cooked. Discard bay leaf.
  • 7 Fold in chorizo, distributing throughout the pasta.
  • 8 Serve, and garnish with parsley and crumbled queso fresco.

Spaghetti is one kind of pasta that nearly everyone has in their pantry. It’s my go-to dish when it comes to last-minute meal preparation and when our pantry and refrigerator need restocking. With just a few more ingredients, a flavorful and spicy meal comes together on a budget. This recipe calls for chipotle chiles in adobo; however, if the dish is too hot for kids to handle, simply omit the chiles. Now that the kids are back to school, this quick-prep meal is one of the most popular dinners on our weekly menu. Give it a try! I guarantee your family will love it.

Rate and Comment

Ericka Sanchez Ericka Sanchez
September 10, 2015

Spaghetti is one kind of pasta that nearly everyone has in their pantry. It’s my go-to dish when it comes to last-minute meal preparation and when our pantry and refrigerator need restocking. With just a few more ingredients, a flavorful and spicy meal comes together on a budget. This recipe calls for chipotle chiles in adobo; however, if the dish is too hot for kids to handle, simply omit the chiles. Now that the kids are back to school, this quick-prep meal is one of the most popular dinners on our weekly menu. Give it a try! I guarantee your family will love it.