Bacon and Chorizo Pasta Sauce
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0.0
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4
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Calories
478 kcal
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Course
Main Course
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Cuisine
Mexican, International
Bacon and Chorizo Pasta Sauce
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This creamy, meaty bacon and chorizo pasta sauce is smoky, spicy and delicious!
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Ingredients
- 4 slices regular cut bacon (not thick cut), diced
- 8 ounces bulk Mexican chorizo sausage
- 3 ounces cremini mushrooms, stems removed and caps thinly sliced
- 1 celery stalk, diced
- 3 tablespoons finely diced white or yellow onion (you need about ⅓ of a small onion for that)
- ½ teaspoon chipotle powder
- ½ cup canned petite diced tomatoes, drained
- 1 cup heavy cream
- 1 ½ tablespoons chopped fresh parsley (you need about 6 sprigs (6-inch length) of flat leaf parsley for that)
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Instructions
- Add bacon and chorizo to a non-stick pan. Turn on the heat and cook until the chorizo starts to brown and the bacon is crispy (about 13 minutes). Use a wooden spoon to break up the bulk chorizo sausage as it's cooking.
- Using a slotted spoon, transfer the cooked meat to a bowl and set aside.
- Pour off all but about 1 tablespoon of the fat in the pan, then add mushrooms, celery and onion. Cook, stirring continuously, until starting to soften (about 3 minutes).
- Add the meat back to the pan, then stir in the chipotle powder.
- Stir in tomatoes and cream. Bring to a boil and cook until the sauce has thickened and coats the back of a wooden spoon (about 5 minutes). Stir in the parsley.
Notes
- This sauce is great with any short-cut pasta, such as rigatoni or penne.
- It's best to consume this sauce fresh. Storing it in the fridge and reheating it can cause the sauce to separate.
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