Hailing from Mexico, this spicy, pasta bake is a celebration of flavour. Each bite is rich, smoky and comforting.

Our recipe uses corn and chorizo, but you can omit them for a more traditional version.

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Ingredients

1 packet of spaghetti, broken up into smaller pieces

Oil

1 onion, peeled and cut into chunks

1 large tin tomatoes in juice

1-3 chipotle chiles, to your taste

1 teaspoon oregano

1 teaspoon cumin

3 cloves garlic

1/2 cup of water

4 chorizo sausages, casings removed

1/2 cup Corona (or other Mexican-style beer)

1 cup corn kernels 

Salt & pepper

Queso fresco, to serve

Avocado, to serve

Coriander leaves, to serve

 

Directions

 

1.  First, preheat your oven to 180c/350f. Add tomatoes, chiles, garlic, cumin, oregano and water to a blender and blitz until smooth. Season to taste.

2. In a large, oven-proof pot, add a bit of oil and the broken spaghetti. Cook, stirring often, until the pasta is nice and browned. 

3. Add the blended tomato mixture and stir through. Reduce heat and cook, stirring occasionally, until noodles are soft.

4. Meanwhile, brown the chorizo in a separate pan. 

5. Once pasta is cooked, stir through chorizo & corn, and remove from heat.

6. Deglaze the chorizo pan with beer, scraping up all the brown bits. Add the deglazed liquid to the pasta. 

7. Pop the whole thing in the oven and cook for about 30 minutes, or until the top is a bit crispy.

8. Serve with crumbled cheese, avocado, and coriander.