Chipotle Chorizo Baked Orecchiette

How to Make Chipotle Chorizo Baked Orecchiette

1. 1

   Step 1: Cook the pasta

   Bring a large pot of salted water to a rolling boil and cook the orecchiette until just shy of al dente according to package directions (usually 1 minute less). Reserve 1 cup (240 ml) of the pasta cooking water, then drain and set the pasta aside while you make the sauce.

   For this step

   • 12 ozorecchiette (dry)
   
2. 2

   Step 2: Brown the chorizo and aromatics

   Heat a large, ovenproof skillet over medium-high heat and add the chorizo, breaking it up with a spoon; cook until the meat is browned and some fat has rendered, about 6–8 minutes. Add the chopped onion and cook until softened, then stir in the minced garlic, minced chipotle and smoked paprika and cook 1 minute until fragrant; season with kosher salt to taste.

   For this step

   • 12 ozfresh Mexican chorizo (casings removed)
   • 1 mediumyellow onion, finely chopped
   • 3 clovesgarlic cloves, minced
   • 2 pepperchipotle peppers in adobo, minced (or 2 tbsp adobo)
   • 1 tspsmoked paprika
   • 1 1/2 tspkosher salt (adjust to taste)
   
3. 3

   Step 3: Build the chipotle-tomato cream sauce

   Pour the crushed tomatoes into the skillet, stir to combine and bring the mixture to a gentle simmer. Stir in the heavy cream or crema, reduce heat to medium-low and simmer uncovered 5–8 minutes until slightly thickened; adjust seasoning with more salt if needed.

   For this step

   • 14 ozcrushed tomatoes (canned)
   • 1/2 cupheavy cream or Mexican crema
   
4. 4

   Step 4: Combine pasta with sauce and cheese

   Toss the drained orecchiette into the skillet with the sauce, adding a splash of reserved pasta water as needed to loosen the sauce; stir in half the shredded cheese until evenly distributed. Transfer the pasta mixture to a 9x13-inch (or similarly sized) ovenproof baking dish or leave in the skillet if large enough, then sprinkle the remaining cheese evenly over the top.

   For this step

   • 2 cupsshredded cheese blend (Monterey Jack + Mozzarella)
   
5. 5

   Step 5: Bake, broil, and serve

   Preheat the oven to 375°F (190°C) and bake the assembled pasta until bubbling, about 18–20 minutes. For a golden, slightly charred finish, broil on high 2–3 minutes while watching closely, let rest 5 minutes, then serve hot.
   

1. Bring a large pot of salted water to a rolling boil and cook the orecchiette until just shy of al dente according to package directions (usually 1 minute less). Reserve 1 cup (240 ml) of the pasta cooking water, then drain and set the pasta aside while you make the sauce.
2. Heat a large, ovenproof skillet over medium-high heat and add the chorizo, breaking it up with a spoon; cook until the meat is browned and some fat has rendered, about 6–8 minutes. Add the chopped onion and cook until softened, then stir in the minced garlic, minced chipotle and smoked paprika and cook 1 minute until fragrant; season with kosher salt to taste.
3. Pour the crushed tomatoes into the skillet, stir to combine and bring the mixture to a gentle simmer. Stir in the heavy cream or crema, reduce heat to medium-low and simmer uncovered 5–8 minutes until slightly thickened; adjust seasoning with more salt if needed.
4. Toss the drained orecchiette into the skillet with the sauce, adding a splash of reserved pasta water as needed to loosen the sauce; stir in half the shredded cheese until evenly distributed. Transfer the pasta mixture to a 9x13-inch (or similarly sized) ovenproof baking dish or leave in the skillet if large enough, then sprinkle the remaining cheese evenly over the top.
5. Preheat the oven to 375°F (190°C) and bake the assembled pasta until bubbling, about 18–20 minutes. For a golden, slightly charred finish, broil on high 2–3 minutes while watching closely, let rest 5 minutes, then serve hot.