Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

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Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Pasta Seca con Jitomate, Chorizo y Crema
6 servings
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chipotles in adobo, Chorizo, mexican crema, pasta, pati's mexican table, queso fresco, Tomatoes
Prep Time 5 minutes
Cook Time 35 minutes

Ingredients

  • 1 1/2 pounds (about 6 to 8 tomatoes) ripe Roma tomatoes
  • 1 medium clove garlic
  • 1/2 cup tomato cooking liquid
  • 1/2 cup medium white onion, coarsely chopped (about 1/2 cup)
  • 3/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces fresh uncooked Mexican chorizo, casings removed and coarsely chopped
  • 1 tablespoon safflower or corn oil
  • 8 ounces dried spaghetti, angel hair or fettuccine, broken into smaller pieces
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 to 2 tablespoons sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat (optional)
  • 6 ounces queso fresco, fresh cheese, 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

To Prepare

  • 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.

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