Bacon and Chorizo Pasta Sauce

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

Prep Time:5

Cook Time:25

Total Time:30

Servings:

Calories (Estimated): 478kcal

▢ 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)

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)

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.