Ingredients

The following ingredients have 4 Servings
  • 8 ounces dry spaghetti
  • 1 Tablespoon of olive oil
  • 1/2 cup white onion (finely chopped)
  • 2 small garlic cloves
  • 12 ounces Mexican Chorizo removed from its casings
  • 1 28ounces can Hunts Petite Diced Tomatoes
  • 1/2 cup Hunts Tomato sauce
  • salt and pepper to taste
  • 1/2 Cup Mexican Queso Fresco (crumbled)
  • 1/4 cup green onions (finely diced)

Instruction

  • Bring 4 quarts of water to boil in a large pot. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened and light brown. About 6-8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add the chorizo, breaking meat into small pieces, and cook for about 5 minutes, or until meat is no longer pink.
  • Add pasta to boiling water and cook until they’re just beginning to get soft (about 6 minutes), it will keep cooking with the sauce.
  • Pour Hunts diced tomatoes and tomato sauce over the cooked chorizo, stir, and simmer for about 8 minutes.
  • Drain pasta, add to the large skillet and stir with chorizo and tomato sauce. Season with salt