This Pasta with Chipotle Cream Sauce will change up your basic pasta routine. Smoky chipotle peppers lend a bit of heat while the cotija cheese makes it incredibly creamy and delicious. It’s a perfect #MeatlessMonday option!
With quick look at this dish, you might be led to believe that it’s just another basic tomato sauce, with some cheese and basil sprinkled on top. But with that first taste, you’ll know it’s anything but!
Hiding in this basic tomato sauce are smoky chipotle peppers, fire-roasted tomatoes, smoked paprika, and a generous amount of crumbly, tangy cotija cheese. It’s creamy, cheesy, spicy, and smoky. More easily said – It’s delicious!
Think of this dish like mac ‘n cheese’s exotic cousin. This one likes to shake things up a bit.
For this anything but boring tomato sauce, not just any pasta would do. Luckily, I just discovered PastaCrate. It’s a subscription service that results in the mailman delivering to your door the most amazing box of handmade, small-batch, artisan pastas once a month. All the pastas are handcrafted using traditional Italian techniques, and are made to order – Meaning that you only get the freshest pasta.
PastaCrate has been extremely generous and is giving one of my lucky readers a chance to win a FREE month of pasta – That’s 24-28 servings of delicious handcrafted goodness delivered right to your door! Be sure to enter below.
Also, all of you can score 10% off for life at PastaCrate by entering the code PLATINGS10 at checkout.
My last box included a Zucca made with organic durum semolina, a Whole Grain Spaccatelli made with organic NY state grain, and a Beet Fusilli.
The Spaccatelli found its place swimming around with the creamy chipotle sauce and made itself right at home!
I love the heat in this dish! But, if you’re sensitive to spicy foods (or if you’re serving this to the kiddos), feel free to tone things down a bit by using just one chipotle pepper and removing its seeds.
This dish is going to be in regular rotation at our house for #MeatlessMonday. Consider it “on repeat.”
- 1 tablespoon extra-virgin olive oil
- ½ onion, chopped
- 3 garlic cloves, minced
- 2 - 14.5-ounce cans fire-roasted tomatoes
- 3 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
- 1½ teaspoons smoked paprika
- ½ cup heavy cream
- Salt and pepper, to taste
- ¼ cup chopped cilantro
- 1 cup cotija cheese, grated
- 16 ounces pasta, uncooked
- Bring a large pot of salted water to a boil.
- Preheat oil in a large, deep skillet over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are softened, about five minutes.
- Briefly puree the tomatoes, chipotles and adobo sauce in a blender or food processor. You should leave the mixture a bit chunky.
- Add the tomato mixture to the sautéed onions and garlic, along with the smoked paprika, and bring to a simmer.
- Add the pasta to the pot of boiling water and cook according to directions.
- When the pasta is finished cooking, drain and set aside. Add the heavy cream and ½ cup of cheese to the tomato sauce and season with salt and pepper to taste.
- Add the pasta to the skillet of sauce and stir gently to combine.
- Serve topped with chopped cilantro and additional grated cheese.
- Tempranillo, Zinfandel, and Malbec are all excellent wine choices that will stand up to the smoky heat in this dish.
Disclaimer: This post has been sponsored by PastaCrate. As always, all opinions are my own.