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Chipotle Chorizo Spaghetti

chipotle chorizo spaghetti Entree
Chipotle Chorizo Spaghetti
  • Prep 30 min
  • Total 30 min
  • Ingredients 15
  • Servings 2

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. MORE + LESS -

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

Directions

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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