This easy, creamy tomato bacon and chorizo pasta sauce is the perfect comfort food for a weeknight dinner. It’s got meat, vegetables and a ton of delicious, smoky, spicy flavor from bacon, chorizo and chipotle powder.
For more tomato and chipotle flavors also check out this easy chipotle pizza sauce!
Recipe ingredients and notes:
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.) Mexican chorizo is seasoned with various chili peppers and other spices and adds tons of flavor to any dish. (It’s great in these chicken and chorizo fajitas and in this chicken and chorizo pasta!)
How to make the sauce:
See full ingredients & instructions in the recipe card below!
Step 1. Cook bacon and chorizo.
Step 2. Transfer the cooked meat out of the skillet.
Step 3. Cook the vegetables.
Step 4. Add meat back and stir in chipotle powder.
Step 5. Add tomatoes and cream and reduce.
How spicy is this sauce?
This pasta sauce has a medium level of spiciness.
What pasta is best with this sauce?
This sauce is great with any short-cut pasta, such as rigatoni or penne.
How to store leftovers:
It’s best to consume this sauce fresh. Storing it in the fridge and reheating it can cause the sauce to separate.
More delicious creamy pasta sauces:
- Creamy Jamaican Jerk Shrimp Pasta45 Minutes
- Shrimp and Sausage Pasta Red Sauce30 Minutes
- Ground Beef Pasta Sauce (no tomato)20 Minutes
- Creamy Chicken and Chorizo Pasta (no tomato)30 Minutes
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Full Printable Recipe
Bacon and Chorizo Pasta Sauce
- measuring cups and spoons
- knife and cutting board
- cast iron skillet or non-stick pan
- wooden spoon
- slotted spoon
- 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 six 6-inch sprigs of flat leaf parsley or an equivalent amount for that)
- Add bacon and chorizo to a cast iron skillet. 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 skillet, then add mushrooms, celery and onion. Cook, stirring continuously, until starting to soften (about 3 minutes).
- Add the meat back to the skillet, 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.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.
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