Taco Pasta: A flavorful Weeknight Staple
are you looking for a quick, satisfying meal that packs a punch of flavor? This taco pasta recipe is a go-to for its simplicity adn customizable spice level. It’s a dish I’ve perfected over time, adapting it to what’s available and, of course, my current craving for heat. You’ll find it’s incredibly versatile and easily adjusted to your preferences.
Why This Recipe Works
This recipe isn’t about strict measurements; it’s about building layers of flavor. The combination of savory meat, vibrant salsa, and aromatic spices creates a comforting and exciting dish. Plus, it’s a fantastic way to use up leftover ingredients in your pantry.
Ingredients You’ll Need
Here’s what you’ll need to create this delicious taco pasta:
* ½ lb spaghetti or linguine.
* 4-5 tbsp olive oil (or garlic-flavored olive oil for extra convenience).
* 2-3 cloves garlic, minced.
* 1 lb ground chorizo, beef, or pork – choose your favorite!
* 1-2 bell peppers or 1-2 onions, sliced (optional, depending on your budget and preference).
* 1-2 1.41-ounce packets of Goya sazón seasoning.
* Salt, to taste.
* Cumin, to taste.
* Pepper, to taste.
* 2-3 16-oz containers of your preferred salsa (La Mexicana and Trader Joe’s are excellent choices).
* Fresh parsley, chopped, to taste (optional garnish).
* Crushed red pepper flakes, to taste (optional, for an extra kick).
Crucial Note: The heat level is entirely in your control. Select mild, medium, or hot salsa to tailor the spice to your liking.
Let’s Get Cooking: Step-by-Step Directions
Follow these simple steps to create a flavorful taco pasta that your family will love:
- First, bring a large pot of water to a boil and generously salt it. Then,cook your pasta according to package directions until al dente.
- Next, heat olive oil in a medium or large saucepan over medium-high heat. Add the minced garlic and cook briefly until fragrant, being careful not to burn it.
- Now, add the ground meat, sliced peppers or onions (if using), sazón seasoning, salt, cumin, and pepper to the saucepan. Break up the meat with a wooden spoon or spatula and cook until fully browned.
- After that, pour in the salsa, including all the juices, and reduce the heat to low. Simmer, stirring occasionally, allowing the flavors to meld together. If the sauce seems too thin, simply let it cook down for a few minutes.
- Then, drain the cooked pasta and add it directly to the saucepan with the sauce. Toss thoroughly to ensure every strand is evenly coated.
- remove from heat and serve immediately.Garnish with fresh chopped parsley and crushed red pepper flakes, if desired.
Customization & Pro Tips
* Spice it up: I personally love adding a drizzle of chili crisp oil for an extra layer of heat and texture.
* Meat variations: Feel free to experiment with different ground meats. Ground turkey or chicken work well for a lighter option.
* Vegetarian option: Substitute the meat with black beans or lentils for a hearty vegetarian meal.
* Cheese,please: A sprinkle of shredded cheddar or Monterey Jack cheese adds a creamy,comforting touch.
* Make it ahead: This pasta is even better the next day! Store leftovers in an airtight container in the refrigerator.
This taco pasta is more than just a recipe; it’s a foundation for culinary creativity. Don’t be afraid to experiment and make it your own. Enjoy!
