My family’s favorite pasta isn’t actually Italian at all, but rather, this smoky, creamy dream pan of Tex-Mex inspired beef and noodles. This is one great back-pocket pasta recipe and it’s perfect with any ground meat you want to use, or vegan meat substitute, tempeh crumbles, etc.
Serving Suggestion: Chopped cilantro or scallion greens
NOTE: Chipotle peppers, or smoked jalapeños, are sold in cans in the canned veggies/peppers aisle of every supermarket. They’re spicy, but one pepper shouldn’t be too much for an entire pan of pasta. Go ahead and start with one, and taste it. If you want a little more oomph, add another pepper or more of the adobo (this is what I do).
If you want to sub for the chipotle, go ahead and just use 1 tablespoon of smoked paprika (give or take). It will bring the smokiness, but none of the heat.