I recently discovered the location international food store, IMS, has started selling canned chipotle in adobo sauce, so I bought 3 cans with plans of buying more later and not showing Adrian so he doesn’t think i’m a hoarder.
So of course I made some traditional things with my chipotle, but then I had to start getting creative to think of new ways to use my coveted chipotle peppers, so I thought I would try it in a pasta sauce! Did you know Ravioli is the plural form? The singular is “Raviolo.” Ha ha ha, learn something new every day… Anyways, the chipotle adds really nice spicy, smokey flavor to the pasta sauce, and would go really well with sausage and/or bacon if you wanted to add protein.
What you need:
- Chipotle in adobo sauce (obviously), minced
- Pasta – we choose really nice, fresh raviolis filled with mozarella, mushrooms, and basil. The sauce is pretty flavorful so you don’t get a lot of the taste of the filling coming through though.
- 1 tablespoon brown sugar
- 1 cup of cream
- 1 cup of shredded cheese (I used mozarella)
- 2 teaspoons of olive oil
- 2 teaspoons chili powder
- Frozen peas
- Sweet red bell pepper, sliced
- mushrooms, sliced
- Onion, chopped
- any other veggies you might desire
- Saute onion, bell pepper and onions in olive oil until tender.
- Stir in brown sugar, chipotle, chili power and a pinch of salt and cook for about a minute.
- Add cream and bring to a boil.
- Boil for 2 minutes until it starts to thicken a bit, then reduce the heat to low.
- Add the cheese slowly, stirring as you add it.
- Add more cream as necessary to get the right consistency in the sauce.
- Stir in peas and other veggies
- Toss in cooked pasta and serve