Red chile pasta prepared with chile guajillo and fresh tomatoes packs a punch of flavor combined with tender chicke, shrimp and manchego cheese!
A hot bowl of red chile pasta with chicken and shrimp is what I crave! For this recipe, I am combining one of my favorite Mexican ingredients, dried chiles, with linguine pasta. Chile guajillo is typically the mildest of the dried chile varieties and is used to prepare sauces and salsas. When I want to prepare a special dinner, pasta comes to mind. This red chile pasta can be combined with a variety of meat, seafood or vegetable options. Fusing two different cultures of food is popular. The results can be quite delicious and makes for a fun evening of cooking!
For Red Chile Sauce
grapeseed oil or olive oil
6 guajillo peppers stems and seeds removed; torn into pieces
Heat 2 tablespoons of oil to medium heat. Add ½ of the onion, 1/2 of the garlic and jalapeño. Saute in oil for a few minutes. Add the chile guajillo and tomato and saute for another 2-3 minutes. Add 4 cups of chicken broth to the pan. Bring to a boil, reduce heat and simmer for 6-8 minutes. Remove from heat and let cool.
Transfer sauce ingredients to the blender, including all of the broth. Season with salt and pepper to taste. Cover and blend on high until smooth. Strain the sauce through a mesh strainer into a bowl; set aside.
Cook the pasta according to package directions. Drain pasta water, reserving about 1 cup of the water for later. Rinse pasta in cold water to stop the cooking process. Drizzle with a little oil to prevent sticking.
In a large skillet, preheat 2 tablespoons of oil to medium for a minute. Add the remaining onions and garlic. Saute for a few minutes. Add the strained sauce, oregano,parsley, red pepper flakes, vinegar and ½ cup of pasta. Bring to a boil and taste for salt and pepper. Reduce heat to a low.
In another skillet preheat 2 tablespoons of oil to medium heat for a few minutes. Season the shrimp and chicken with salt and pepper on both sides. First cook the shrimp for 4-5 minutes, turning halfway through cooking time. Transfer to a plate.
In that same skillet, add a little more oil, if needed. Sear and brown the chicken tenders for 3 minutes per side. Transfer onto plate with shrimp. You can leave the chicken tender whole or slice into thirds.
Add the pasta to the simmering sauce along with ½ cup of shredded manchego. Toss to combine. Fold in the chicken and shrimp and cook for just 2 more minutes. Transfer onto serving platter or individual bowls. Garnish with more cheese, red pepper flakes, cilantro and lemon.
Anytime you prepare a pasta dish with a sauce, remember to reserve some of the water that you cooked your pasta in. The water is starchy and will help thicken your sauce as it cooks.