Pasta in guajillo salsa is an easy meal for any night of the week. Take some help from a few canned tomato products and enjoy this guajillo salsa tonight! Is it a salsa or a sauce? In Mexico, it would be referred to as a salsa, so let’s just go with it! As the cooler weather approaches, we all start to crave warm bowls of soup, chili, stews and pasta.
Growing up in a traditional Mexican household, the only pasta we ever had was sopa de fideo, conchas or rice. Now and then the occasional bowl of spaghetti.
Pasta in Guajillo Salsa
Take a little help from some canned tomato products and prepare this Mexican inspired guajillo salsa for your favorite Mexican dishes including pasta!
- 4 Tbs oil
- 5 guajillo peppers stems and seeds removed
- 3 cloves of garlic sliced
- 1/3 white onion roughly chopped
- 14 ounce can of fire roasted tomatoes
- 8 ounce can of spicy tomato sauce El Pato Jalapeño flavor
- Pinch of ground clove
- 1/2 teaspoon crushed chili flakes
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 bay leaves
- 4 cups chicken broth
- 2 large poblanos previously roasted, see notes
- 12 ounces previously cooked pasta linguine or spaghetti
- 1/2 cup cotija cheese
- In a deep skillet at medium heat, add oil, guajillo peppers, garlic and onion. As the oil begins to heat up, the peppers will become aromatic. Stirring often, saute ingredients for 3 minutes.
- Transfer the chiles, onion and garlic to the blender. Add fire roasted tomatoes, tomato sauce, clove, cinnamon, oregano, cumin and salt to taste. Blend on high until smooth.
Pour sauce from blender back into the skillet. Add bay leaves and 4 cups of chicken broth. Stir well to combine and continue cooking at a steady simmer for 10-12 minutes.
Add in the roasted poblano and previously cooked pasta. Heat just until warm. Serve with plenty of guajillo salsa! Garnish with cotija cheese.
How to roast poblanos under the broiler! My least favorite job in the kitchen is cleaning seeds out of roasted poblanos! Then I had this bright idea! Why not remove the stems and seeds ahead of time, before roasting! Hey, now I am onto something great. After removing the stems and seeds from the peppers, place onto a baking sheet that is lined with a raised metal rack. Place under the broiler on high for 8-10 minutes per side or until the skins on the poblanos blister. Transfer to a clean kitchen towel and cover. Once cool, peel and slice! Ta! Da!!
I grew up enjoying El Pato salsa in various recipes that Mom would prepare. Most of which were guisados or stewed meat recipes. It’s so delicious, that you could literally use it straight out of the can for enchilada sauce or for Coctel de Camaromes, Mexican shrimp cocktail.
If you want to thicken the sauce a little, add 1/3 of the pasta water to the sauce as it simmers.
I am all for keeping the flavors traditional when it comes to my cooking. But finding new cooking methods that work, like roasting poblanos.
Next time, definitely adding some meat!