Spaghetti is a staple in most family kitchens. Everyone has their own version of the meaty red sauce over Spaghetti noodles. For this version I’ve taken things a little south of the border with some Chipotle, Cumin and Cilantro making an appearance in the meaty red sauce. We really enjoyed the smoky heat of this Chipotle Spaghetti. And it is a great way to sneak in some extra veggies without anyone really noticing.
Typically you can find the Chipotle in Adobo in the Hispanic or ethnic food aisle of your grocery store. Its usually near the diced green chilies and enchiladas sauces. If you do not want to use the whole can, you can put the leftover in a freezer bag and place it in the freezer. It will save just fine that way.
Substitutes and Variations:
Just like most spaghetti sauce recipes, you can swap out the ground beef for just about any other ground meat – pork, turkey, chicken, venison. Just keep in mind the fat content. If you use poultry or venison, you will need to add a tablespoon or two of oil to saute the veggies in.
Suggestions for Sides:
Spaghetti is always a hearty meal, so sides are always needed. But if you want to lean into the tex-mex flavors you could do a southwest style salad. I also think a simple cheese quesadillas would be nice with this too.
Tools that may make this recipe easier:
Really don’t need any special tools or equipment for this. It is essentially just regular spaghetti with slightly different seasonings.
Now Let’s Get Cookin’!
Chipotle Spaghetti
Ingredients
- 2 lb Ground Beef
- 1 Large Red Bell Pepper small diced
- 3 Celery Stacks small diced
- 3 Garlic Cloves minced
- ½ Medium Yellow Onion minced
- 2 Medium Carrots grated
- 1 7oz can Chipotle in Adobo small diced
- 2 28oz can Crushed Tomatoes
- 1 cup Water
- 1 tbsp Mexican Oregano
- ½ tbsp Cumin
- 1 tsp Paprika
- 1 tsp Dried Cilantro
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp Honey
- 1½ lb Spaghetti Noodles
- Cojita Cheese crumbled, for garnish
- Cilantro sprigs, for garnish
Instructions
- In a large saute pan over medium high heat, add ground beef. Cook and crumble until no longer pink. Push meat to one side of pan drain fat to the other side of the pan. Add onions, celery, carrots, garlic and red bell pepper to fat and toss. Saute, separated, for five minutes.
- Combine vegetables with ground beef then add crushed tomatoes along with one cup of water. Add seasonings and honey. Stir to combine and reduce heat to medium low. Stir occasionally.
- Start water boiling for pasta. Salt, if desired.
- Add pasta to the boiling and cook as directed on package. Drain and return to the pot. Add half of the chipolte sauce to the pasta and toss to coat.
- Add a portion of sauced pasta to a shallow pasta bowl. Then add a ladle full of sauce to the top. Sprinkle with cojita and cilantro.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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