Wedges of creamy avocado balance the spicy chorizo-tomato sauce in this family-pleasing spaghetti dish.
What You Need
Original recipe yields 8 servings
12 cups water
1-1/2 lb. plum tomatoes (about 8)
1/2 cup chopped onions
3 cloves garlic
1 Tbsp. chipotle peppers in adobo sauce
2 tsp. chicken bouillon
1 lb. Mexican chorizo, cut into 1-inch chunks
1 lb. spaghetti, uncooked
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 avocado, cut into 8 wedges
2 Tbsp. chopped fresh parsley
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Let's Make It
Bring water to boil in large saucepan. Add tomatoes; cook 5 min. Remove tomatoes from water, reserving water in pan. Add tomatoes to blender with next 4 ingredients; blend until smooth.
Cook chorizo in large skillet on medium-high heat 5 min. or until browned, stirring occasionally. Drain; return to skillet. Add tomato mixture; simmer on low heat 10 min., stirring occasionally.
Meanwhile, cook spaghetti in reserved water as directed on package, omitting salt. Drain; toss with chorizo sauce. Stir in cheese. Top with avocados and parsley just before serving.
Prepare using fettuccine, fusilli or linguine.
Blending Tomato Sauce
Blend sauce in batches if blender container is not large enough to hold all ingredients.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 50g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.