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Bacon and Chorizo Pasta Sauce

This creamy, meaty bacon and chorizo pasta sauce is smoky, spicy and delicious!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 478 kcal
Course: Main Course
Cuisine: Mexican , International

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)

Instructions

    Cup of Yum
  1. 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.
  2. Using a slotted spoon, transfer the cooked meat to a bowl and set aside.
  3. 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).
  4. Add the meat back to the pan, then stir in the chipotle powder.
  5. 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.