Spicy Chipotle Homemade Spaghettios
Creamy, smoky, with just a little bit of a kick, these are not the Spaghettios you grew up with, but I can guarantee you they are better.
Servings 3 people
Ingredients
- 1/2 lb pasta anellini siciliani
- 5 garlic cloves minced
- 4 tbsp tomato paste
- 7 oz can of chipotles in adobo see instructions on how much you need and processing
- 5 cups broth can be subbed out for water
- 3 tbsp butter split
- 1/4 cup heavy cream
- 1/3 lb 80/20 ground beef optional
Instructions
- Begin by making the chipotle paste. Either blend in a small blender or use an immersion blender. Blend until smooth.
- In a pan over low heat add 2 tbsp of butter. Once melted add the garlic and cook until soft and fragrant approx. 2 minutes.
- Add the tomato paste and 3-5 tbsp of the chipotle paste depending on spice tolerance. You can always add more after the broth has been added. Cook for 3-4 minutes.
- Add the pasta and the broth and combine. Salt to taste. Simmer on low until the pasta is al dente. Depending on the brand and pasta you are using this could vary. (For reference the pasta I used took 15 minutes). If at any point the water or broth over reduces you can add more 1/4 of a cup at a time.
- Once the pasta is al dente add 1 tbsp of butter, and the heavy cream. Mix to combine. Serve pasta as is or with the mini meatballs.
- If adding the optional meatballs salt the ground beef with a generous heavy pinch of salt. break the meat off into tiny pieces and roll. Roast in a 400℉ degree oven for 5-6 minutes.