Chipotle Chorizo Spaghetti
- 4 Roma tomatoes
- 3 cups water
- 2-3 chipotle peppers in adobo sauce
- 1 cup Mexican crema or sour cream
- 1/2 teaspoon ground cumin
- 8 ounces uncooked spaghetti
- 1 tablespoon vegetable oil
- 1 medium white onion chopped
- 2 garlic cloves minced
- 1 serrano chile finely chopped
- 1 pound Mexican chorizo (pork or beef), casings removed
- fresh cilantro
- parmesan cheese or crumbled queso añejo
Tired of the same old spaghetti and meat sauce? Then you’ll love this Mexican version made with spicy chorizo in a smoky chipotle tomato sauce. You won’t believe how easy it is to make this hearty chorizo meat sauce at home. Like traditional spaghetti, you can top this chipotle chorizo spaghetti with grated Parmesan cheese, but crumbled queso añejo is also a tasty addition. Just be sure to serve this spaghetti with plenty of garlic bread to soak up the creamy and delicious sauce.
- Bring the roma tomatoes to a boil in the 3 cups of water in a small saucepan over high heat. Cover and reduce heat to low; let simmer for 8 to 10 minutes until cooked through. Remove from heat and let cool slightly. Puree the cooked tomatoes with 2 cups of the cooking liquid, the chipotle peppers, Mexican crema, and ground cumin in a blender until smooth. Season with salt to taste.
- Heat the vegetable oil in a Dutch oven over medium-high heat. Sauté the onion, garlic, and serrano chile for 2 to 3 minutes, stirring occasionally, until the onion starts to turn translucent. Stir in the chorizo. Sauté the chorizo until fully cooked, using the back of a wooden spoon to break up the chorizo. Pour in the tomato chipotle sauce. Add a couple sprigs of fresh cilantro. Cover and reduce heat to low. Let simmer for 12 to 15 minutes; remove cilantro.
- While the meat sauce is simmering, cook the spaghetti according to package directions in boiling water for 8 to 10 minutes. Remove from heat. Strain spaghetti and rinse with cold water. Stir the cooked spaghetti into the meat sauce; season with salt and black pepper to taste.
- To serve, garnish spaghetti with chopped fresh cilantro and Parmesan cheese or crumbled queso añejo. Serve with a green salad and garlic bread.
This recipe can also be made with soy chorizo, green chorizo, or longaniza.