This dish has been handed down through generations, and it is easy to see why. It is delicious and comes together quickly. There are many recipes for spicy pasta, but what makes this one different is the use of sour cream rather than heavy whipping cream or half-and-half milk. The tartness of the sour cream balances the spicy and creaminess. Enjoy!
1. Fill a large pan with water, heat over high heat, and bring to a full boil.
2. Add spaghetti and Roma tomatoes. Cook spaghetti per box instructions.
3. Remove tomatoes when the skin starts bursting and allow to cool in a blender.
4. Add oregano, salt, and chipotle peppers to a blender and blend well, adding spaghetti water if needed.
5. In a large sauté pan, heat olive oil and butter over medium heat. Add the grated onion and garlic. Cook for 3 to 4 minutes, then pour the tomato Chipotle sauce into the pan and cook for another 5 minutes.
6. Slowly pour the cream into the sauce, whisking to keep it from curdling.
7. Lift the noodles into the sauce and stir to combine. Cook for 1 to 2 minutes.
8. Remove from heat and serve. Add parmesan and red pepper flakes to your liking.
This recipe was provided by Dietetic Intern, Roxana Hernandez. It was handed down to her by her grandmother.