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Fresh Ancho Chili and Sausage Pasta

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Ancho Chili and Sausage Pasta1 When it is hot outside, I think of Southwestern or Mexican flavors. Fresh chilies, cilantro, corn and avocados come to mind. I feel like making fresh guacamole and eat tons of chips with it- or make enchiladas. I do try to come up with different recipes to post on this blog- sometimes it gets quite challenging…

Some chain restaurants have a southwestern style pasta on their menus. That is what I started to think of when I visited the farmer’s market the other day- I bought some fresh ancho chilies. I pictured roasting them and then making a sauce out of them- maybe a cheese sauce for a pasta. I planned on stopping at the grocery store to pick up chicken thighs to grill and add to the dish- but as usual something came up and I didn’t get time to go. I then remembered I have chicken sausage in the freezer- perfect!

I roasted the ancho chilies and diced and sauteed them with sliced shallots and garlic. I then sprinkled all-purpose flour to make a roux. Chicken broth and a little half and half completed the sauce. I had a bag of shredded mexican cheese (including queso fresco, monterey, etc.)- which I thought would be perfect for this dish- though any cheese will do.

I roasted the chicken sausages in the oven and added them to the cheese sauce. I added a my favorite ingredient- smoked paprika. It gave the cheese sauce a delicious smoky flavor that complemented the smokiness in the ancho chilies really well.

Overall the flavor was very delicious and different. I added fresh cilantro on top instead of the usual basil or parsley. I felt cilantro was a better fit with all the southwestern flavors- and it was – really yummy. I wasn’t sure if my family would like it- but they did- they all relished it with a bottle of red wine and milk (for my daughter).

  • 3 Ancho chilies
  • 1 teaspoon olive oil

Spread the olive oil all over the chilies and roast under a high broiler till all sides are dark brown and the skin is charred. Take out in a plate and cover with plastic wrap for 20 minutes. Peel the skin off and chop into small pieces. Keep aside.

  • 4 chicken sausage links

Place the sausage links in the oven at 350 degrees and roast for 30 minutes. Take out, let cool and slice into 1-inch rounds. Keep aside.

  • 2 medium shallots, sliced
  • 2 garlic cloves, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons all purpose flour
  • 1 cup chicken broth
  • ½ cup half and half
  • 2 cups shredded cheese, any kind
  • Salt
  • 1 teaspoon smoked paprika
  • ½ pound pasta, cooked al dente; keep aside ½ cup pasta water
  • ½ cilantro, chopped

Ancho Chili and Sausage Pasta

In a wide frying pan, heat olive oil. Add the shallots and garlic. Saute for 3-4 minutes on medium heat. Add the flour and sauté for a minute. Add the chicken broth and whisk the sauce until smooth. Bring to a boil until the sauce thickens. Add the half and half and cheese. Mix well. Add the paprika, pasta and sausage. Mix well and taste for seasonings.
Add the cilantro for garnish.

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