We have been killing it on the pasta game recently and this Spicy Adobo Pasta is one of our new favorites. Now, this pasta is not for the mild spice audience. This is a killer, but if you are like us and LOVE a good spicy dish, this is for you. We do add a bit of cheese on top to give it a nice creamy finish but don’t let disguise you from the heat, this dish packs a punch for sure. It is that heat that keeps you coming back though, even though the spice is high, you can’t stop from taking another bite or 15! Check out the recipe below!
Spicy Adobo Pasta
- 1 tbsp olive oil
- 3 cloves garlic minced
- ¼ onion diced
- 1 can stewed tomatoes
- 2 tbsp tomato paste
- 1 cup chicken broth
- 2 tbsp adobo sauce
- 2 chilies in adobo
- 1 ½ tbsp lime juice
- 1 ½ tbsp cilantro chopped
- 1 tsp cumin
- 1 pinch salt
- 1 pinch pepper
- 1 tbsp olive oil
- 2 chicken breasts sliced or cubed
- ¼ yellow onion sliced
- 1 bell pepper sliced
- 1 package fettuccine
- marscapone (creamier) or cojia (to keep the spice) cheese to garnish
- In a large sauce pan or pot add a tbsp oil over medium heat
- Once oil is up to heat, add the garlic and onion and cook 1-2 minutes
- Once fragrant add in the stewed tomatoes, tomato paste, and chicken broth
- Let simmer 2-3 minutes and add remainer of ingredients, bring to simmer and let cook 15 minutes
- In a pot boil water and cook pasta al dente
- In a saute pan add olive oil over medium head
- Add chicken to the pan and cook until just about done
- Add in the onion and peppers to the pan and continue to saute until chicken is 165° and veggies and cooked but still holds a little bit of a crunch
- Add the pasta, chicken, and veggies to the sauce and toss well until all ingredients are fully combined
- Plate the pasta and garnish with cheese. Add a spoonful of marscapone if you want to dial down the head and create a creaminess or cojita cheese if you want to keep the spice alive!
Can I make this less spicy?
You can DEFINITELY make this Spicy Adobo Pasta less spicy. Our suggestion would be to only add 1 tbsp of adobo sauce and 1 chili from the adobo sauce to this. Swap in an extra tbsp of tomato paste and 1/4 cup of chicken broth. That will bring the heat down a good amount while still keeping the thick sauce consistency to stick well to your noodles. And remember, if you still feel this sauce is too thick, you can always add in some starchy pasta water. This will help thin out the sauce while still letting it stick to the noodles.
Tell me more about that cheese…
We provided two options to use for a garnish to this Spicy Adobo Pasta. The two we continue to swap between is cojita and marscapone cheese. They could not be more opposite! Phillip personally likes the cojita cheese added to this Spicy Adobo Pasta because it keeps a lot of the original sauce flavor, but kicking down the heat just a notch. The marscapone however is my favorite to top this pasta off with. If you haven’t had marscapone cheese it is a very sweet cheese traditionally used in desserts. But it adds a silky creaminess to this Spicy Adobo Pasta that I just can’t get enough of. Either cheese you choose, it will be yummy!
From our kitchen to yours, cheers!