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Creamy Taco Pasta

Taco pasta is a mashup-recipe of pasta tossed with spicy ground pork and tomato sauce that has been seasoned with traditional taco seasonings. I could eat this every day.

How to Make Creamy Taco Pasta – the Recipe Method
  • First, heat a large pan to medium heat and add jalapeno, onion and 1 tablespoon olive oil. Cook about 5 minutes to soften.
  • Add garlic and cook another minute, stirring.
  • Add ground pork and brown on each side. Break it up and cook it most of the way through.
  • Add the crushed tomatoes and stir. Bring to a very slight boil then reduce heat to simmer.
  • Add cilantro, hot sauce (if using) and seasonings and stir to incorporate. Simmer about 20 minutes or so to allow flavors to develop.
  • Prepare the noodles to al dente, boiling about 12 minutes in salted water. Add a couple of spoonsful of the pasta water to your sauce and stir.
  • Remove sauce from heat and stir in the Crema or sour cream.
  • Toss with noodles and top with shredded Cotija cheese.

Recipe Notes
  • You CAN use Fideo noodles if you can find them, but if you can’t, use spaghetti or vermicelli noodles.
  • Start with the freshest ingredients you can find. If you’re out of tomatoes, canned tomatoes are fine. I also used a mixture of seasonings – Cumin, Spanish Paprika, Ancho Powder and Cayenne Powder – but to make things easier, use your favorite taco seasoning blend.
  • I wanted this to be nice and creamy, so I swirled in several tablespoons of Mexican crema at the end, and yeah, it worked. Nice and creamy. Use sour cream if you can’t find crema. Either will do.
  • Patty’s Perspective
  • I love how unique this recipe is. It looks exactly like your typical Italian spaghetti, but the flavor is totally different. My exact words to Mike after one bite. “Um, you can make pasta this way ANY TIME you want.”

Ingredients
  • 2 jalapeno peppers chopped
  • 1 small onion chopped
  • Olive oil
  • 2-3 cloves garlic chopped
  • 1 pound ground pork or spicy Mexican chorizo - or you can prepare this with chicken or ground beef
  • 1 14- ounce can crushed tomatoes - or use the equivalent of fresh chopped tomatoes (just cook them down nicely)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons favorite hot sauce if desired
  • 3 tablespoons Taco seasoning – Or use an equal blend of Spanish Paprika, Ancho Powder and Cayenne Powder with a few extra sprinkles of Cumin.
  • 3 tablespoons or more as desired Crema or sour cream
  • 16 ounces Fideo noodles - or sub in spaghetti or vermicelli noodles
  • Cotija cheese for serving

Instructions
  1. Heat a large pan to medium heat and add jalapeno, onion and 1 tablespoon olive oil. Cook about 5 minutes to soften.
  2. Add garlic and cook another minute, stirring.
  3. Add ground pork and brown on each side. Break it up and cook it most of the way through.
  4. Add the crushed tomatoes and stir. Bring to a very slight boil then reduce heat to simmer.
  5. Add cilantro, hot sauce (if using) and seasonings and stir to incorporate. Simmer about 20 minutes or so to allow flavors to develop.
  6. Prepare the noodles to al dente, boiling about 12 minutes in salted water. Add a couple of spoonsful of the pasta water to your sauce and stir.
  7. Remove sauce from heat and stir in the Crema or sour cream.
  8. Toss with noodles and top with shredded Cotija cheese.

Recipe Notes
  • This makes a good 6-8 servings, depending on how hungry you are.
  • Servings: 8

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