Talk about a warming wonder, this chorizo and chipotle pasta pairs two delicious fiery ingredients to great impact. This pasta may look simple in the dish, but underneath it all is plenty of flavor, earthy and smoky with just enough heat to keep you coming back for more. And, of course, who can turn down the deliciousness that is chorizo. It’s the type of meat that can make a pasta special all on its own.
This recipe uses, of course, chipotle peppers, which are dried and smoked jalapeño peppers. There’s a moderate medium heat to this chili (between 2,500 to 8,000 SHU), and that fieriness is spread throughout the dish, minimizing it some. We start with one tablespoon of chipotle here, but feel free to ramp up some if you’re looking for more spiciness. Or, if you prefer, you could add a few dashes of a smoky hot sauce to the dish.
Our chorizo and chipotle pasta stores reasonably well. It will last up to four days when refrigerated in an airtight container. This makes it an excellent meal to cook up quick on a Sunday and prep for multiple lunches during the week. Simply heat the portion in a microwave and add some fresh olive oil to bring the flavors back to life.
Like this recipe? Here are three more you’ll enjoy:
- Chipotle braised beef: Deliciously smoky. It’s perfect as a meal or serve as a taco filler.
- Penne All’arrabbiata: This is an easy to make pasta, and the fiery tomato sauce is so good.
- Aglio, Olio E Peperoncino: Translated to “garlic, oil, and chilies”, this is a simple Italian pasta with amazing flavor depth.
Chorizo And Chipotle Pasta
- 2 cups wholegrain pasta
- 1 teaspoon salt
- 1/2 ring Spanish chorizo sliced into rounds or chopped into small cubes
- 1 tablespoons chipotle pepper shredded, use a second tablespoon for a hotter (and smokier) pasta
- 1 cup chopped tomatoes canned or fresh will work
- 1 cup tomato passata
- 1 teaspoon garlic puree
- Olive oil to season
- Black pepper to season
- Bring a large pot of water to a boil over high heat.
- Add the pasta and salt. Stir and cook the pasta according to the time on the pasta package.
- Drain the water with a colander. Leave the pasta in the colander, so you can reuse the pot.
- Turn the heat low, then add the chorizo, garlic puree, chipotle, and olive oil to the pot and cook for 3 minutes, stirring occasionally.
- Add the chopped tomatoes and tomato passata. Heat for an additional 5 minutes, stirring occasionally.
- Place the pasta back into the sauce. Stir to combine.
- Season with olive oil and black pepper. Stir well, then serve.