May 28, 2011 11:30 AM
Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: avocado , cheese , chorizo , cream , EP109 , food , fresco , pasta , queso , seca
Print This Page | Print Recipe | COMMENTS (22)
Pasta Seca con Jitomate, Chorizo y Crema

1 1/2 lbs ripe Roma tomatoes(about 6 to 8 tomatoes)
1 medium clove garlic
1/2 cup tomato cooking liquid
1/2 cup medium white onion, coarsely chopped (about 1/2 cup)
3/4 tsp kosher or sea salt
1/4 tsp freshly ground black pepper
8 oz fresh, uncooked Mexican chorizo, casings removed and coarsely chopped
1 tbsp safflower or corn oil
8 oz dried spaghetti, angel hair or fettuccine, broken into smaller pieces
2 cups chicken broth
2 bay leaves
1 to 2 tbsp sauce from canned chipotles in adobo, plus 1 whole canned chipotle chile for more heat (optional)
6 oz queso fresco, fresh cheese, farmer's cheese, or a milde feta, crumbled
Mexican or Latin cream, as much as needed (!) or substitute for creme fraiche or sour cream
1 ripe Hass avocado, halved, peeled, cut into slices

Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.

Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.

Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.

Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!

Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.

Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.

Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.


Hi Pati:

I been watching your show latetly and has become one of my favorites. I too come from Mexico and living in the USA. I just had to write about your chorizo episode. THESE RECIPES ARE WONDERFUL. Can't wait to try them!!!! My mouth is still watering!!!

Patricia (Pati) Aragones | July 18, 2011 8:18 PM

Hola Pati, I'm so flattered that my show has become one of your favorites. I promise to continue posting recipes on the website that will keep making your mouth water!

Pati Jinich replied to comment from Patricia (Pati) Aragones | July 19, 2011 2:57 PM

I Loved this Episode Very Much! You got Spunk Girly! Keep up the Great Work!! Time to Make your Awesome Salsa Verde!! To go with our Chorizo Tacos!! Chaise say's Hello, and OMG!! YUMMMM!

Thanks Again!!!
Vegas Girlzzz..

Paula & Chaise | July 20, 2011 2:05 PM


I was channel surfing and just happened to run across your show today. Two thngs, first I am of Mexican descent, and although I was born in Indiana, I have wonderful and warm memories of my childhood at my Nana's home and the wonderful food that she prepared for me and my siblings. Second, I never go to a website to make a comment or find out more about a personality. But you are so compelling and it is clear that you use food to enrich your Mexican heritage for yor family. I can not wait to try your recipes, and just yesterday bought chorizo while grocery shoppping. I may not always be able to catch your show , but I will visit this website often and explore, share and celebrate my Mexican heritage through the wonderful recipes you provide.

Thank you so much

Jesus Ruben Moreno

Ruben Moreno | August 12, 2011 4:11 PM

Ruben, I'm so incredibly grateful that you decided to visit the site and I hope that you will find recipes that will continue to spark a flood of memories of our beloved Mexico. It is a truly wonderful thing for me to be able to honor many of my most cherished memories by recreating dishes from my childhood, and sharing these with my own children. I so hope you enjoy the recipes and continue to explore the site!

Pati Jinich replied to comment from Ruben Moreno | August 15, 2011 9:58 PM

Have been watching new your show on PBS and look forward to seeing it every week. I love Mexican food and I can't wait to try this one in particular. I'll be trying Chorizo for the first time and I love your idea of cooking the pasta in the tomato sauce broth. Thank you

Donna Johnson | September 10, 2011 1:12 PM

Mexican Style Pasta: Pati, this dish is fantastic, thank you for sharing it! My grandmother made something like this, but, as things do, her recipe was lost with her. Thank you for sharing it... I've made it and am enjoying it with some warm memories!


Misty | September 11, 2011 7:16 PM

Hola Misty,
I am so glad the recipe brings back such wonderful memories! I am sure your grandmother was a great cook, and it is a pleasure to be able to remind you of her.

Pati Jinich replied to comment from Misty | September 12, 2011 3:37 PM

Gracias for the message Donna! I hope you enjoy the recipe! :)

Pati Jinich replied to comment from Donna Johnson | September 14, 2011 2:44 PM

Hola Pati!
I started watching your show a few weeks ago. It's great and my 25 year old son is a big fan too. So cool you are from the DC area! We live about 10 miles from the city in Virginia.
I am going to make the pasta and chorizo recipe this week. My son asked me not to tell him which day I am making it, since he wants it to be a surprise, and he is really looking forward to it.
A question, though...can I use fideos instead of vermicelli? I have a bag of them in my cupboard.
Thanks for your inspiration and the opportunity to try new flavors and ingredients!

Elaine H | October 1, 2011 7:36 PM

Hola Elaine, I am so glad you and your son love the show! Yes, you can absolutely use fideos instead of vermicelli. I hope you both enjoy the recipe. :)

Pati Jinich replied to comment from Elaine H | October 3, 2011 11:22 AM

Pati, what a rewarding day! Came across your show this morning and cannot believe how wonderful this dish looks. Your methods are simplified, and the results mouthwatering. Recipe has been printed and shopping list is ready to go. Viewing your show for the first time has pushed me into another cooking dimension. Thank you.

Required | February 11, 2012 12:58 PM

Thank you so much! I hope you enjoy the recipe!

Pati Jinich replied to comment from Required | February 13, 2012 11:58 AM

What a great way to serve pasta!! Love it, look forward to use more of your recipes. Thanks so much Pati.

jeff | March 31, 2012 11:11 AM

Dear Pati, I am not a cook. When my daughter was in college, she invited some friends to our home and asked me to provide a "home-cooked meal" from our favorite take out place. But, when I saw this recipe on your show on CreateTV, I couldn't resist trying it. My husband's term: Spectacular. He couldn't stop raving about it and hopes I will be able to repeat my success.

For the record, I wasn't able to duplicate all of your ingredients: in lieu of chorizo, I used Italian Sausage - half sweet and half spicy. Because the sausage was so spicy, I reduced the amount of adobe sauce from 2 Tbs to 2 tsp, and omitted the chile altogether. The sauce was still spicy to our tastebuds. Thank you for a wonderful resource for Mexican meals at home.

Maggie Evans
New York, NY

Maggie Evans | April 22, 2012 7:02 PM

Hola Maggie, I am so glad to hear you, your family and your daughter's friends enjoyed the Mexican Style Pasta! One of the things I love about cooking is taking a recipe and making it your own, and I am glad to see you've done that here with the sausage and adobo sauce. Keep cooking :)

Pati Jinich replied to comment from Maggie Evans | April 27, 2012 2:07 PM

Hi Pati!
My wife and I love your show! This Mexican Style Pasta looks amazing. We just bought a new house and are having our family over for the first time for dinner this weekend. I think this recipe will be perfect! Maybe a few Avocado Martinis to go along with it? Oh yea!


Dean | June 21, 2012 1:40 PM

So glad you and your wife love the show Dean! I hope you and your family enjoyed the Mexican Style Pasta and Avocado Martinis :)

Pati Jinich replied to comment from Dean | July 2, 2012 5:36 PM

This dish was amazing!!! I happened to catch the middle of this show on PBS and really wanted to try it. I found the recipe and it was fantastic!!! I will probably never eat pasta with red sauce any other way. This was amazing. It smelled great and tasted wonderful. I was unable to try the adobo and chipotle chiles as I am the only one who really enjoys spicy. We also used the sour cream with the recipe since we already had that in the refrigerator and it was just creamy yummy goodness. Thank you!!

Paige | September 5, 2012 10:17 PM

My pleasure! I love it with avocado.

Pati Jinich replied to comment from Paige | September 8, 2012 7:18 PM

Hola Pati!

Hoy me encontré con tu programa y me encantó! Yo también soy de México (Monterrey, NL) pero desde hace 2 años que vivo en EU (Boulder, CO) y dejame decirte que es la primer vez que veo un programa de cocina americano con comida auténticamente 100% mexicana. Estoy muy agradecida de haber encontrado tus recetas y no puedo esperar a probar esta pasta que suena deliciosa :)

Mucho éxito!

Ps: tienes un acento tipo Salma Hayek que es también encantador jeje.

Tere | November 29, 2012 12:56 AM

Muchas Gracias, Tere!! Thank you so much for watching!

Pati Jinich replied to comment from Tere | November 29, 2012 2:37 PM