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.
Before I used to believe that dried chiles were only for preparing Mexican recipes, such as Chile Colorado Chile Colorado or Red Chile Pork for Tamales
Pasta in Guajillo Salsa
- 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
- Pinch of ground cinnamon
- 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.
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!
do you cook guajillos dry or do you re-constitute them?
Robert, the guajillos will soften when sauteed in the oil with onion and garlic.
Hey there Sonia I fixed this pasta with guajillo salsa and added some shrimp as well very tasty!! This red salsa is the best💕 Thanks again
Yummy Julie! Now I need to prepare some that way!
Sonia I made this today it was delicious and non spicy. In your instructions it says to add the cinnamon to the blender however, cinnamon is not listed in the ingredients. I did not add it but wonder if i should have. Thank you
Oh, the cinnamon I add sometimes to my sauces and adobos. I will fix the post, thank you. So happy you liked the recipe!