Creamy Chipotle Pasta with Chorizo because adding a few Mexican ingredients, you can turn an Italian pasta in a deliciously simple Mexican dinner.
Creamy Chipotle Pasta with Chorizo
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Main Course
Cuisine:
Italian, Mexican
Keyword:
chipotle, chorizo, pasta
Servings: 6 servings
Ingredients
- 1 pound box of Penne or Rigatoni
- Kosher salt
- 1/2 pound fresh Mexican chorizo uncooked, removed from casings and crumbled
- 1 jar Molli Morelos cooking sauce
- 1 1/2 cups heavy cream
- 1 large avocado peeled and pitted, diced
- 1 cup grated cotija cheese or parmesan cheese
- Freshly ground black pepper
Instructions
-
Bring 1 gallon of water to boil in a large pot. Add 1½ tablespoons of salt.
-
While the water boils, place crumbled chorizo in a large skillet over medium heat. Cook the chorizo until fully browned (about 5 minutes). Add the Molli Morelos sauce and heavy cream. Bring to a boil, then lower heat to a gentle simmer for 3-5 minutes, stirring occasionally, or until the sauce has reduced and thickened slightly. Remove from heat.
-
Add the pasta to the boiling water and cook per package directions. Drain, reserving 1 cup of the pasta water, and add the cooked pasta to the sauce and return to the heat for 1-2 minutes, tossing to coat well. Add a little bit of the reserved pasta water to thin the sauce if it seems too thick.
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Remove from heat, stir in the cotija cheese, and season with black pepper and additional salt to taste. Garnish with diced avocado after serving. Provecho!