Bacon And Chorizo Pasta Sauce

4 slices regular cut bacon (not thick cut), (diced)

8 ounces bulk Mexican chorizo sausage

3 ounces cremini mushrooms, (stems removed and caps thinly sliced)

1 celery stalk, (diced)

3 tablespoons finely diced white or yellow onion ((you need about ⅓ of a small onion for that))

½ teaspoon chipotle powder

½ cup canned petite diced tomatoes, (drained)

1 cup heavy cream

1 ½ tablespoons chopped fresh parsley ((you need about 6 sprigs (6-inch length) of flat leaf parsley for that))

Add bacon and chorizo to a non-stick pan. Turn on the heat and cook until the chorizo starts to brown and the bacon is crispy (about 13 minutes). Use a wooden spoon to break up the bulk chorizo sausage as it's cooking.
Using a slotted spoon, transfer the cooked meat to a bowl and set aside.
Pour off all but about 1 tablespoon of the fat in the pan, then add mushrooms, celery and onion. Cook, stirring continuously, until starting to soften (about 3 minutes).
Add the meat back to the pan, then stir in the chipotle powder.
Stir in tomatoes and cream. Bring to a boil and cook until the sauce has thickened and coats the back of a wooden spoon (about 5 minutes). Stir in the parsley.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta Sauce

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m