Pasta is one of my favorite dishes. This recipe is a bit different because it uses our Veracruz sauce. This widely loved Veracruz sauce is a vibrant blend of red-ripened tomatoes, morita chile peppers and green olives that add a “sweet heat” to just about anything. Local cuisine in the port city of Veracruz, is a tasty blend of indigenous ingredients with Spanish influence.
Pasta Veracruz with bacon and red onion
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course:
Main Course
Cuisine:
Mexican
Servings: 4
Ingredients
- ¼ cup Olive oil
- 12 oz Bacon , thinly sliced
- 1 Red onion , cut into ¼” half moons
- 2 Garlic cloves , sliced
- 1 jar Veracruz Cooking Sauce
- 1 lb Short pasta shapes
- Freshly grated Queso Cotija or Parmigiano
Instructions
-
Cook the Spaghetti following the package directions.
-
Meanwhile, in a large sauté pan, combine the olive oil, bacon, onion and garlic; set over low heat and cook until onion is softened and the bacon has rendered much of its fat, about 10 minutes.
-
Drain all but 2 tbsp of the fat out of the pan. Add the Veracruz sauce, bring to a boil, lower heat to simmer and let cook for 5 minutes.
-
Drain pasta. Add the pasta to the simmering sauce and toss for 1 minute to coat. Serve immediately, topped with freshly grated Cotija or Parmigiano cheese. Provecho!
