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Chipotle Chorizo Pasta

Who says a pasta dish can only have Italian flavors? This subtly spicy pasta has chorizo and Oaxaca cheese for real Mexican flavor.

25 minutes
35 minutes
1 hour


  • 3 Tablespoons grapeseed or olive oil
  • 16 ounces ziti, rigatoni or medium shells pasta, uncooked
  • 1⁄2 cup white onion, diced
  • 3 cloves of garlic, minced
  • 1 red bell pepper, diced
  • Salt to taste
  • 1/3 teaspoon black pepper
  • 1 (16-ounce) jar Herdez® Chipotle Salsa Cremosa
  • 4 cups chicken broth
  • 8 ounces Mexican chorizo, cooked
  • 1 cup Mexican crema
  • 10 ounces Oaxaca or Chihuahua cheese, crumbled
  • 4 ounces cotija cheese, finely crumbled
  • 2 tablespoons cilantro, finely chopped


  1. In a large, deep skillet, add oil and heat to medium.
  2. Add uncooked pasta. Toast and fry the pasta, stirring often, for 5-7 minutes.
  3. Add onions, garlic, bell pepper, and black pepper to toast pasta in the skillet. Saute for 3
  4. Add chipotle salsa cremosa and chicken broth. Stir gently. Cover, reduce heat slightly,
    and continue cooking for 15-25minues or until pasta is cooked through.
  5. Mix in the chorizo, Mexican crema and Oaxaca cheese. Reserve other cheese for garnish.
    Cook on low just until cheese melts.
  6. Place skillet under the broiler on high. Broil until Cheese starts to bubble and brown
    lightly. Remove from oven.
  7. Right before serving, garnish with Cotija cheese and cilantro.