New Mexico Spaghetti Sauce

New Mexico Spaghetti Sauce was adapted from a recipe I’ve had for a really long time. We changed it a bit by adding chipotle chile. It makes a great spaghetti sauce and can be served with lots of things, including all kinds of pasta, omelets, and even grains or beans.

People are looking for different recipes right now. This one uses readily available ingredients from your pantry and refrigerator. If you can’t find chipotle chile in your grocery store, you can get them on Amazon.

New Mexico spaghetti sauce is quick and easy

One you dice the bacon and get it cooking, you can chop the onions and mushrooms and saute the garlic. The rest is just opening cans and jars of herbs of spices. If you’re making pasta, bring the water to a boil. You can start the pasta cooking about the time the bacon is almost crisp.

Keeping and using chipotle chile

Chipotle chile in adobo sauce can be found in the Mexican food section of the grocery store, generally in 6-oz. cans. Since I don’t use very much at one time and don’t want to waste this great chile, I use two cans and make a puree, then portion it and freeze for later use..

Put the chilies with all of the adobo sauce in a food mill to remove seeds and skin. If you have a Vitamix blender, just put everything in—the Vitamix takes care of any seeds and skin. If you don’t have a food mill or Vitamix, you can use the back of a spoon and a fine strainer to separate out the seeds and skin. Using a measuring spoon, put a tablespoon of the puree into each section of an ice cube tray. Cover with plastic wrap and freeze until solid. Remove from ice cube tray and store in a freezer bag.

Note that it will stain your ice cube tray red! I happened to have old ice cube trays from when our fridge didn’t have an icemaker. You can often find them in thrift shops

Once you have the frozen cubes of chipotle chile on hand, you’ll find yourself adding it to lots of things.

Quick tip for pasta

Here’s my quick tip for making pasta. If the pasta is cooked and ready before the sauce, drain the pasta into a colander in the sink. Immediately put the pasta back in the pot and add warm water just to cover the pasta. Cover the pot and set aside. This will keep the pasta from cooking any further and keep it fairly warm. It will also prevent it from sticking together. When ready to serve, drain the pasta again. When you add the warm sauce, it will heat the pasta a bit. Leftover pasta can be stored in an airtight container in the refrigerator. The draining and rinsing process keeps it from becoming a sticky clump.

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New Mexico spaghetti sauce
New Mexico Spaghetti Sauce
Print Recipe
adapted from a recipe by the Winchester Country Inn, Ashland, Oregon; shared by the Bottger Mansion of Old Town Bed & Breakfast
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
New Mexico spaghetti sauce
New Mexico Spaghetti Sauce
Print Recipe
adapted from a recipe by the Winchester Country Inn, Ashland, Oregon; shared by the Bottger Mansion of Old Town Bed & Breakfast
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Saute the bacon until nearly crispy, draining and saving the bacon grease as it cooks.
  2. When bacon is nearly crisp, keep about 1 Tablespoon of the bacon grease back in, add onion and garlic, and saute until translucent.
  3. Add the mushrooms and saute for 3 minutes.
  4. Add the tomatoes with liquid, chipotle chile and tarragon and simmer for 10 minutes. Adjust the seasoning with salt and pepper to taste.
  5. Top with grated cheese (optional)
  6. * Tip for chipotle chile in adobo sauce: this can be found in the Mexican food section of the grocery store, generally in 6-oz. cans. Since I don’t use very much at one time and don’t want to waste this great chile, I use two cans and make a puree, then portion it and freeze for later use. Put the chilies with all of the adobo sauce in a food mill to remove seeds and skin. (If you have a Vitamix blender, just put everything in—the Vitamix takes care of any seeds and skin.) Using a measuring spoon, put a tablespoon of the puree into each section of an ice cube tray. Cover with plastic wrap and freeze until solid. Remove from ice cube tray and store in a freezer bag. Note that it will stain your ice cube tray red! If you don’t have a food mill or Vitamix, you can use the back of a spoon and a fine strainer to separate out the seeds and skin.
Recipe Notes

Edward Buxton Cristy Room

We want everyone to be safe and stay well. Then come stay with us at the Bottger Mansion of Old Town Bed & Breakfast in Albuquerque, New Mexico. We'll be delighted to serve you our fabulous breakfast and have you stay in our lovely rooms. Until then, stay safe and be well.

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