These chipotle spaghetti will become your favorite pasta – archyde

video ‘creamy chipotle spaghetti is the way to anyone’s heart’ “>
video class=”video-js vjs-msn” style=”width:100%” poster=”//” data-id=”96″>$blob=1&vtt=true” label=”United States (English)” srclang=”en” kind=”captions” />video>



Creamy chipotle spaghetti is the way to every heart

Click to expand



This recipe brings back the best memories. If you’ve followed me for a while, you’ve probably heard of Pedro, the man who cooked for us when my mother got too tired to do that. This was one of my favorite dishes that he made. Creamy, rich, with a hint of smoke and absolutely satisfying. When I got off the school bus and ran into the house, I could see the smell on the stairs before I even made it into the kitchen. I thought it was a northern Mexico thing; Because we’re so close to the US border, we’re more inclined to “Mexicanize” popular American dishes. Not correct! You can find versions of this recipe from home cooks across the country. I think I’ve never seen it on a restaurant menu before, but please let me know if I’m wrong. I need to know who’s serving this because I’m so willing to pay for it!

Makes: 6 servings

Preparation time: 20 minutes

Total time: 45 minutes


For the spaghetti

  • 1 pound.


  • 1/2

    white onion, chopped

  • 3

    large cloves of garlic, chopped

  • 1

    large carrot, peeled and chopped

  • 1

    Celery, chopped

  • 2 THE.

    ungesalzene Butter

  • 1/2 THE.

    Extra virgin olive oil

  • 6

    Roma tomatoes, pitted and chopped (with seeds)

  • 2

    Bay leaves

  • 2

    Chipotle chillies (from a can of Chipotle in Adobo. I like the Embasa brand)

  • 2 THE.

    Spanish mix of spices and marinades

  • 1/4 c.

    fat whipped cream

  • Freshly grated parmesan for serving

For the parm croutons

  • 1/2

    Baguette, torn to pieces

  • 2 THE.

    Extra virgin olive oil

  • Kosher salt

  • Freshly cracked black pepper

  • 1/4 c.

    freshly grated parmesan

  • 1/4 c.

    chopped fresh coriander


  1. Cook the pasta in a large saucepan with boiling salted water according to the instructions on the packet until al dente. (I like it ONLY cooked through, usually in the shorter time stated on the package. Take a bite; if the middle is still uncooked, leave it in for 2 more minutes.) Drain and save 2 cups of pasta water.
  2. In the meantime, heat the oil and butter in a heavy and very large saucepan over medium heat. Add onion and garlic and fry for 5 minutes. Add the carrots and celery and continue cooking for 2 minutes. Add tomatoes and bay leaves and cook over medium heat, stirring occasionally, for about 15 minutes, until vegetables are tender.
  3. Transfer the mixture to a blender and add chipotle, adobo, and heavy cream. Add 1 cup of reserved pasta water. (Reserve the remaining pasta water in case you want to loosen the pasta dish before serving.) Blend until smooth. Season to taste with salt and pepper.
  4. Strain the sauce back into a large saucepan. Bring to a boil over high heat. Reduce heat and simmer until thickened, about 15 minutes.
  5. In the meantime, prepare the croutons: heat the broiler. On a large rimmed baking sheet, drizzle pieces of baguette with olive oil and season with salt and pepper. Top with parmesan cheese. Fry for 2 to 3 minutes until golden brown. Top with coriander.
  6. Add cooked noodles to the sauce and toss with tongs for a coating.
  7. Sprinkle croutons and more parmesan on the spaghetti before serving.


© Chelsea Lupkin

Leave a Reply

Your email address will not be published. Required fields are marked *