# Chipotle Chorizo Baked Orecchiette > Orecchiette tossed with spicy Mexican chorizo and a smoky chipotle-tomato cream, finished under the broiler for a bubbling, slightly charred top. It blends grill-forward smoky flavors with comforting baked pasta for an easy weeknight dinner or casual dinner party centerpiece. Canonical URL: https://www.topshelf.recipes/recipes/chipotle-chorizo-baked-orecchiette ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 26, 2026 Last Updated: September 28, 2026 ## About This Recipe This Chipotle Chorizo Baked Orecchiette is built around a simple idea: tiny pasta cups catching pockets of a smoky, slightly spicy tomato cream and studded with bold, crumbled Mexican chorizo. Orecchiette’s concave shape is perfect here — every bite delivers sauce and meat together, while a melting blanket of Monterey Jack and mozzarella forms a pillowy, golden crust that gets a flirt of char under the broiler. The chipotle-in-adobo adds grill-like smokiness without the fuss of an outdoor grill, and Mexican crema or heavy cream tames the chili so the heat feels warm rather than assaultive. This version works because of technique more than novelty: render the chorizo to build a seasoned fat base, use reserved pasta water to marry sauce and pasta for a glossy finish, and finish under high heat for contrast between soft interiors and a slightly crisp top. It’s an excellent weeknight recipe that scales up for a casual dinner party, and it’s forgiving enough for cooks who like bold flavors but don’t want complexity at the stove. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 6 - Difficulty: Medium - Category: Baking ## Ingredients ### Cook the pasta - 12 oz orecchiette (dry) ### Brown the chorizo and aromatics - 12 oz fresh Mexican chorizo (casings removed) - 1 medium yellow onion, finely chopped - 3 cloves garlic cloves, minced - 2 pepper chipotle peppers in adobo, minced (or 2 tbsp adobo) - 1 tsp smoked paprika - 1 1/2 tsp kosher salt (adjust to taste) ### Build the chipotle-tomato cream sauce - 14 oz crushed tomatoes (canned) - 1/2 cup heavy cream or Mexican crema ### Combine pasta with sauce and cheese - 2 cups shredded cheese blend (Monterey Jack + Mozzarella) ## Ingredient Guide ### orecchiette pasta A small, ear-shaped pasta from the Puglia region of southern Italy that has a slightly chewy texture and a concave surface that catches sauces and bits of vegetables/meat. It has a neutral, wheaty flavor like other dried pastas but its shape gives a different mouthfeel. You can find it at well-stocked supermarkets, Italian markets, or online; good substitutes are small shells, cavatappi, or fusilli which similarly trap sauce. ### fresh Mexican chorizo (casings removed) A raw, spiced sausage typically made from ground pork (sometimes beef) mixed with chilies, vinegar, garlic, and other seasonings—distinct from cured Spanish chorizo which is smoked and shelf-stable. It’s spicy, tangy, and fatty and must be fully cooked; it’s sold in the refrigerated meat case at Mexican or larger grocery stores, often sold loose or with casings removed. If you can’t find it, substitute ground pork or turkey seasoned with smoked paprika, chili powder or chipotle, garlic, and a splash of vinegar, or use a spicy bulk sausage. ### queso fresco, crumbled A mild, fresh Mexican cheese that’s soft, slightly tangy and salty with a crumbly texture; it doesn’t melt smoothly but adds a cool, creamy counterpoint when sprinkled over hot dishes. It’s common in Hispanic markets and many supermarkets carry it in the dairy/cheese case. Good substitutes include crumbled feta (saltier and sharper) or cotija for a firmer, saltier crumble; ricotta salata is another milder option. ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 679 kcal - Protein: 25 g - Carbohydrates: 53 g - Fat: 41.6 g - Saturated Fat: 19 g - Fiber: 3.5 g - Sugar: 7.2 g - Cholesterol: 98.2 mg - Sodium: 1060.7 mg - Potassium: 500.3 mg - Calcium: 287.7 mg - Iron: 2.3 mg ## Tips ### Render chorizo thoroughly Cook the crumbled chorizo until some fat has rendered and browning occurs; this creates a seasoned cooking fat that flavors the whole dish. ### Leave pasta al dente Stop the orecchiette 1 minute shy of package al dente so it finishes in the oven without becoming mushy. ### Use reserved pasta water Add a splash of the starchy cooking water to the sauce to loosen and emulsify it, which helps it cling to the little 'ears.' ### Choose an ovenproof pan Make the sauce and finish under the broiler in the same cast-iron or ovenproof skillet to save time and get better crust development. ### Watch the broiler closely Broiling adds char quickly — stay at the oven and move the pan if one area is browning too fast to avoid burning. ## Variations and Substitutions ### Vegetarian chorizo swap Replace Mexican chorizo with a smoky crumbled plant-based chorizo or sautéed mushrooms and a pinch of smoked paprika and cumin for depth. ### Cured Spanish chorizo Use thinly sliced cured Spanish chorizo for a firmer, smokier bite; crisp the slices briefly and fold them in at the end so they don’t overcook. ### Dairy-free option Substitute heavy cream with a cashew cream (blend soaked cashews + water) and use a dairy-free melting cheese to keep creaminess without dairy. ### Extra smoky heat Increase chipotle to 3 peppers and add a teaspoon of ancho chili powder for a deeper smoky-spicy profile; balance with a squeeze of lime before serving. ## Notes This dish highlights grill-inspired smokiness from chipotle and smoked paprika while staying simple to make at home. It shines for cozy weeknights or potlucks when you want something familiar but with a bold regional twist. ### Storage and Make-Ahead Cool leftovers to room temperature, then refrigerate in an airtight container for up to 3–4 days. To reheat, cover with foil and warm in a 350°F oven until bubbling, about 15–20 minutes; single portions microwave well with a splash of water or cream to revive the sauce. You can assemble (but not bake) the dish and freeze for up to 2 months — thaw overnight before baking and add a few extra minutes if still cold. ### Serving Suggestions Cut the richness with a bright, acidic side like a baby arugula salad with lime vinaigrette or pickled red onions and radish. Serve with charred corn or a simple grilled vegetable platter and offer lime wedges and chopped cilantro for garnish. For drinks, a crisp Mexican lager, a citrusy IPA, or a medium-bodied red like Garnacha complements the smoky, fatty flavors; for cocktails, a mezcal-based margarita amplifies the smokiness. ## Frequently Asked Questions ### Can I use Spanish chorizo instead of Mexican chorizo? Yes — Spanish chorizo is cured and firmer, so slice or dice and briefly crisp it rather than crumbling raw; it will provide a different texture and concentrated smoky-paprika flavor. ### How can I adjust the heat level? Reduce the number of chipotle peppers or use only 1 tablespoon of adobo to tone it down, or swap one chipotle for a milder roasted red pepper and add smoked paprika for smokiness without the heat. ### Is it okay to use regular cream instead of crema? Yes — heavy cream gives richness and a silkier sauce, while Mexican crema is tangier and slightly thinner; both work, so choose based on the finish you prefer. ### What if the sauce looks too greasy after cooking the chorizo? Spoon off some rendered fat and reserve it for another use, or add the crushed tomatoes and simmer a bit longer to integrate and reduce excess greasiness before adding cream. ### Can I assemble ahead and bake later? Absolutely — combine the pasta and sauce, cover, and refrigerate up to 24 hours before baking; you may need an extra 5–10 minutes in the oven if chilled. ### My top browned but pasta felt dry — how to prevent this? Stir in more reserved pasta water or a splash of cream before baking to ensure sauciness, and tent with foil for the early part of baking to retain moisture before finishing under the broiler. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)