Thanks to Barilla® for sponsoring this story and recipe. As always my comments, memories and love for pasta are my own.
My grandma wore an apron always, as one of her greatest pleasures was cooking for her family. She knew every grandchild’s favorite dish and would prepare it for our birthdays. Joining her in the kitchen while she was preparing a meal put a big smile on her face. If I said to her, “Can I help you grandma?” she would immediately tell me what to do. That’s how I learned her special style, just talking and cooking with her.
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I had the great fortune of having my grandma with me for many years, and even now, when I prepare certain dishes, I remember her and it feels like she is still with me. This is especially true when I prepare a soup or beans. In our home the menu can vary a lot, but never did we leave out the beans or the soup. I should probably mention here that the term “soup” (sopa), in our house, could refer to a rice dish, a broth, or a pasta, of which spaghetti was one of our favorites.
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My granny was a fan of Chipotle chile which she used frequently. Its smokey aroma and flavor even now takes me back to her kitchen and our time spent together. That’s one of the reasons why, when I saw this recipe from Barilla®, I knew I would prepare it and share it with my family. My husband and sons always appreciate a good plate of spaghetti, and this recipe has all the things they like. For me the best part of all is that it’s ready in just half an hour.
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You can use any type of Barilla® spaghetti. In Walmart, for example, you can find the traditional style, the multigrain style, the type with vegetable extracts, and even gluten-free versions. We like the traditional. Which is your favorite?
Recipe published with permission.
Easy Chipotle Spaghetti with Ground Beef and Cotija Cheese
Estimated prep time: 5 minutes
From start to finish: 30 minutes
- 1 (1 lb) package Barilla® Spaghetti
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 3 chipotle chiles in adobo, seeded and chopped (you can add more if you’d like)
- 1 cup diced poblano chile (optional)
- 1 (28 oz) can crushed tomatoes
- 1 cup of water
- 1 1/2 teaspoons salt
- Pepper to taste
- 1/2 cup cotija cheese, grated
Bring a large pot of water to the boil (approx 4 quarts).
Heat olive oil in a medium pan, add beef and cook until browned and crumbled, approx 3-4 minutes. Add chipotle and poblano chiles, crushed tomatoes and water. Season with salt and pepper. Simmer for 5-7 minutes.
Cook the pasta according to the package instructions. Drain and toss with the sauce.
Top with the cotija cheese before serving.
This is a sponsored conversation written by me on behalf of Barilla. The opinions and text are all mine.
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