Name: Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 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)