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Chipotle Chorizo Spaghetti

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  • Prep 30 min
  • Total 30 min
  • Ingredients 15
  • Servings 2
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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.
by Ericka Sanchez
Updated Sep 10, 2015
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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

  •  
    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

  • tip 1
    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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