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This recipe has been in my family for years, and was passed down to me by my Uncle Marcos, who lives in Veracruz. He is now retired from the Mexican Navy, where he was a Frigate Captain, the equivalent of a Commander in the US Navy. He and my dear Aunt Nono are great cooks, and an inspiration for me both in the kitchen and on this blog. I can still vividly remember the day that he came to my home carrying 2 large grocery bags from the market. He showed up and said: “Hola mija, I will be cooking for you today”. He took charge of the kitchen like everyone from his family, with a passion for cooking. His mother and siblings were in the restaurant business for most of their life. Now, I am passing this family recipe down to my son. This dish is really easy to make, and is very convenient when using the 100% Natural Diced Tomatoes from Hunt’s.
Many authentic Hispanic dishes call for the use of tomatoes, and Hispanic women are known for using fresh, natural, quality ingredients when they cook for their families.
Since October is National Tomato month, now is the perfect time to try out any of Hunt’s® Signature Recipes. Hunt’s® Signature Recipe Collection™ combines carefully chosen ingredients so you can serve meals rich with flavor. Add to your culinary repertoire with these great meals that your entire family will love. Hunt’s.com brings you easy ways to make recipes that will delight your family, and that don’t fall short on big flavor! #FlavorServed
4 – 6 SERVINGS
- 8 ounces dry spaghetti
- 1 Tablespoon of olive oil
- 1/2 cup white onion, finely chopped
- 2 small garlic cloves
- 12 ounces Mexican Chorizo removed from its casings
- 1 (28ounces) can Hunts Petite Diced Tomatoes
- 1/2 cup Hunts Tomato sauce
- salt and pepper to taste
- 1/2 Cup Mexican Queso Fresco, crumbled
- 1/4 cup green onions, finely diced
1. Bring 4 quarts of water to boil in a large pot. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened and light brown. About 6-8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add the chorizo, breaking meat into small pieces, and cook for about 5 minutes, or until meat is not longer pink.
2. Add pasta to boiling water and cook until they’re just beginning to get soft (about 6 minutes), it will keep cooking with the sauce.
3. Pour Hunts diced tomatoes and tomato sauce over the cooked chorizo, stir, and simmer for about 8 minutes.
4. Drain pasta, add to the large skillet, and stir with chorizo and tomato sauce. Season with salt and pepper. Keep cooking for 4-5 minutes or until pasta is tender and sauce has slightly reduced.
5. To serve, garnish with crumbled cheese and chopped green onion. ¡Buen provecho!