Spaghetti Rojo (Chipotle Pasta)
Spaghetti Rojo (Chipotle Pasta)
Ingredients
For the Chipotle Sauce
- 1 can canned diced tomatoes, (14.5 ounce)
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 3 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Protein and Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground chicken, or lean ground beef
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, for seasoning meat
- 1/4 teaspoon black pepper, for seasoning meat
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
Instructions
- 1
Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the chipotle sauce. In a blender, combine the diced tomatoes, chipotle peppers, adobo sauce, garlic cloves, white onion, chicken broth, cream cheese, dried oregano, cumin, salt, and black pepper. Blend until completely smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 3
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken (or beef) and yellow onion. Cook, breaking up the meat with a spoon, until the chicken is browned and the onion is softened, about 7-8 minutes. Drain any excess fat.
⏱️ 8 min
- 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min
- 5
Pour the blended chipotle sauce into the skillet with the cooked meat. Bring to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min
- 6
Add the cooked and drained spaghetti to the sauce. Toss well to coat all the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with fresh chopped cilantro and crumbled cotija cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Rojo (Chipotle Pasta)
For the Chipotle Sauce
- 1 can canned diced tomatoes, (14.5 ounce)
- 2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce
- 3 garlic cloves, peeled
- 1/4 cup white onion, roughly chopped
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Protein and Pasta
- 12 ounces spaghetti
- 1 tablespoon olive oil
- 1 pound ground chicken, or lean ground beef
- 1/2 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt, for seasoning meat
- 1/4 teaspoon black pepper, for seasoning meat
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup cotija cheese, crumbled, for garnish
Instructions
- 1
Cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water before draining. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the chipotle sauce. In a blender, combine the diced tomatoes, chipotle peppers, adobo sauce, garlic cloves, white onion, chicken broth, cream cheese, dried oregano, cumin, salt, and black pepper. Blend until completely smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 3
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground chicken (or beef) and yellow onion. Cook, breaking up the meat with a spoon, until the chicken is browned and the onion is softened, about 7-8 minutes. Drain any excess fat.
⏱️ 8 min - 4
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Season the meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 1 min - 5
Pour the blended chipotle sauce into the skillet with the cooked meat. Bring to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.
⏱️ 7 min - 6
Add the cooked and drained spaghetti to the sauce. Toss well to coat all the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with fresh chopped cilantro and crumbled cotija cheese.
⏱️ 1 min