Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
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- 1 1/2 lbs ripe Roma tomatoes about 6 to 8 tomatoes
- 1 medium clove garlic
- 1/2 cup tomato cooking liquid
- 1/2 medium white onion coarsely chopped (about 1/2 cup)
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 8 oz fresh uncooked Mexican chorizo casings removed and coarsely chopped
- 1 tbsp safflower or corn oil
- 8 oz dried spaghetti, angel hair or fettuccine broken into smaller pieces
- 2 cups chicken broth
- 2 bay leaves
- 1 to 2 tbsp sauce from canned chipotles in adobo plus 1 whole canned chipotle chile for more heat (optional)
- 6 oz queso fresco, farmer’s cheese, or a mild feta crumbled
- Mexican or Latin cream as much as needed (!) or substitute for creme fraiche or sour cream
- 1 ripe Mexican avocado halved, peeled, cut into slices
- Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.
- Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
- Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
- Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!
- Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
- Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
- Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.
15comments inMexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
I can’t wait to make this, it sounds and looks mouth watering! A wonderful idea using chorizo absolutely brilliant! Thank you Pati!
Thanks Martha, the chorizo indeed gives this Fideo a unique flavor. I hope you enjoy it!
Hello Pati, Love your show! I’m going to try this recipe tonight, but will substitute spaghetti squash for the pasta (we’re on low/no carb diet!). Any advise? Since the squash bakes up fairly “watery”, I think I might need to adjust the process. Thanks for any advise you can provide!
Oh great idea, Shari. Just make sure to drain the squash after you bake it and follow the recipe as is. Let me know how it goes!
Hi Pati! I just wondered do you leave the oil in the pan once the pasta is browned? Or should you remove it before adding the tomato sauce? I want to make this my next day off!
Hi Beth, yes, you leave the oil in the pan. Enjoy!
Made this last night… it was PHENOMENAL! My wife loved it. I loved it. Mmm… Mmm… Mmm… The wording, “Add water to cover…” in the To Prepare section had me scratching my head for a few moments. “Add enough water to cover the tops of the tomatoes…” is more concise. Wish I was a “stay at home husband” so I could just prepare/cook these recipes all day long.
So glad you guys enjoyed it, Frank. And thanks for the tip!
Hi Pati do you take the skins off of the tomatoes before blending?
You can put the whole tomato in the blender, Jasmine.
Hi Pati, Jessaleah here again… I have been reading your blog and searching more recipes to try and I would love to try this one as I love chorizo, but the only way i have tried it is in chorizo con huevos with warm corn tortillas, salsa, crema and queso fresco of course, so I’d love to try this new spin on it. My questions are, do you leave all the grease from the chorizo in the large pan or drain it before adding the oil to cook the pasta? Also which of the two types of oil do u recommend for angel hair pasta?, and lastly luckily I live in Milwaukee where finding chorizo is no problem, but do u recommend or use a specific brand of the long prepacked raw links or would fresh from behind the butcher’s counter at my local Mexican ElRey market be better for this recipe? Thank you for your time and always being so helpful Pati! Sincerely,
Thank you for reading the blog! You leave the grease from the chorizo in the pan and add the 1 tablespoon of corn or safflower oil to the skillet when you cook the pasta. (either oil will work great) And you can use whichever chorizo is your favorite! Enjoy the pasta Jessaleah!
Thank you so much Pati for your quick responses. I just love your recipes and your blog!…so addicting, 🙂
I would love to taste this dish and would get it in a restaurant but for my home cooking, where I live, chorizo is non-existent, as are the Mexican Cheeses. I do appreciate your substitutes but nothing like cheese!
Oh I’m sorry to hear that…sometimes you can find the ingredients online… And I agree there is nothing like cheese – Yum!