This creamy tomato, bacon and chorizo pasta sauce is the perfect comfort food for a weeknight dinner. It's got meat, vegetables and a delicious smoky and spicy flavor from bacon, chorizo and chipotle powder.
Recipe ingredients and notes:
Note that this pasta sauce is made with Mexican chorizo, which is raw, seasoned ground meat that you can buy in bulk. (That's as opposed to Spanish chorizo, which is a dried and cured sausage.)
Photos of the recipe process:
- Cook bacon and chorizo.
- Transfer the cooked meat out of the pan.
- Cook the vegetables.
- Add the meat back and stir in chipotle powder.
- Add tomatoes and cream and reduce.
Full Recipe
Bacon and Chorizo Pasta Sauce
This creamy, meaty bacon and chorizo pasta sauce is smoky, spicy and delicious!
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Servings: 4
Calories: 478kcal
Equipment:
- measuring cups and spoons
- knife and cutting board
- non-stick pan
- wooden spoon
- slotted spoon
- bowl
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:
- 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.4 slices regular cut bacon (not thick cut), diced, 8 ounces bulk Mexican chorizo sausage
- 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).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)
- Add the meat back to the pan, then stir in the chipotle powder.½ teaspoon 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.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)
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.
Nutrition:
Calories: 478kcal | Carbohydrates: 4.8g | Protein: 22.2g | Fat: 20.4g | Saturated Fat: 8.3g | Cholesterol: 112mg | Sodium: 1157mg | Potassium: 534mg | Fiber: 0.7g | Sugar: 1.4g | Calcium: 38mg | Iron: 1mg
More delicious creamy pasta sauces:
- This jerk shrimp pasta recipe is made with a flavorful homemade jerk seasoning blend.
- For another great pasta recipe with chorizo, check out this chicken mushroom and chorizo pasta dish.
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