Chorizo makes everything delicious and if you enjoy pasta with a kick, you’re going to love this!!
This is by far one of my favourite pasta dishes because I love it’s creamy chipotle sauce. When I found this recipe on Pinterest I just knew I had to try it, and quickly had some ideas on how to improve on it. Although the sauce is best made spicy, you can of course alter the recipe by removing a few chipotle peppers depending on what works well for you and your diners. One thing I would not skip out on is the lemon, since it adds a fresh taste that compliments the sauce perfectly.
So, here’s what you need to know about preparing the chorizo properly. Typically, I use smoked chorizo for most recipes, but this time you need to find the raw uncooked kind (Mexican Chorizo). This can be found where the fresh meats are at your grocery store, rather than where deli meats are kept. After squeezing the sausage from the castings to cook, you will find it releases a delicious spicy red oil from the pimento in the meat. Just as a heads up, sometimes I have difficulty finding this product in the grocery store so if you can’t get it, opt for a raw Italian Sausage instead rather than using a smoked chorizo for the best results.
When my husband and I want to indulge in a creamy pasta for dinner we often choose this one. It definitely is a crowd pleaser around our house!
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in your IG photo’s using #sneakymommies.
- 1 pound box of Rigatoni (or penne)
- Kosher salt
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 1 pound fresh Mexican chorizo (uncooked), removed from casings (you can also substitute fresh Italian sausage)
- 2 red bell peppers, diced
- 2 large garlic cloves, minced
- 1-2 chipotle peppers in adobo sauce
- 1 teaspoon smoked Spanish paprika
- Zest of one whole lemon, finely grated
- 3 cups heavy cream
- 2 tablespoons tomato paste
- parsely for garnish
- 1 cup grated cotija cheese or parmesan cheese
- Freshly ground black pepper
- Bring 1 gallon of water to boil in a large pot. Once the water is boiling, season with 1½ tablespoons of salt.
- While the water boils, place a large skillet over medium heat and add the oil. Cook the onions for 2-3 minutes, until translucent, then add the fresh chorizo, breaking it up with a wooden spoon and cooking until fully browned (about 5 minutes). Add the red bell pepper, garlic, the chipotle peppers (use 1 or 2 depending on how much spice you like), the paprika, lemon zest, ½ teaspoon kosher salt, the heavy cream, and tomato paste. 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 1-2 minutes less than 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.
- Remove from heat, stir in the cotija cheese, and season with black pepper and additional salt to taste. Garnish with parsely just before serving.