30 minutes
Jump to Recipe 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:
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.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- 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.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Recipe
Bacon and Chorizo Pasta Sauce
This creamy, meaty bacon and chorizo pasta sauce is smoky, spicy and delicious!
Print Version Pin 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.
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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