Pasta with Chipotle Cream Sauce

By sassy47

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 2 - 14.5-ounce cans fire-roasted tomatoes
• 3 chipotle peppers in adobo sauce + 2 tablespoons adobo sauce
• 1 1/2 teaspoons smoked paprika
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 1/4 cup chopped cilantro
• 1 cup cotija cheese, grated
• 16 ounces pasta, uncooked

Details

Servings 2
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

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.