PATI'S MEXICAN TABLE

May 28, 2011 11:30 AM
Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream
MEXICAN STYLE PASTA WITH TOMATO SAUCE, CHORIZO & FRESH CREAM
Pasta Seca con Jitomate, Chorizo y Crema


INGREDIENTS
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

TO PREPARE
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.