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Dinner recipe · from the recipe book

Chorizo-Spiced Pork Penne in Tomato-Basil Sauce

Smoky, chile-spiced ground pork in a bright, garlicky tomato sauce with fresh basil and crumbly queso fresco, clinging to tender penne.

Chorizo-Spiced Pork Penne in Tomato-Basil Sauce

Ingredients

  • 12⅔ cups3,000 gWater
  • ¾ tsp5 gSaltdivided
  • 12 oz340 gPasta, drypenne
  • 1 tbsp15 gOlive oil
  • 1 lb450 gGround pork, 84% lean
  • 1 tbsp8 gChili powder
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tsp10 gApple cider vinegar
  • ¾ cup leaves20 gFresh basiltorn
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prepare first: mince the garlic, tear the basil and crumble the queso fresco.
  2. Bring the water to a boil in a large pot and add half of the salt.
  3. Add the pasta and cook until al dente, about 11 minutes. Scoop out 1/2 cup of the cooking water, then drain the pasta.
  4. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  5. Stir the chili powder, smoked paprika, cumin, oregano and garlic into the pork and cook for 1 minute until fragrant.
  6. Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes with their juice and the remaining half of the salt. Simmer for 10 minutes until thickened.
  7. Stir the cider vinegar and half of the basil into the sauce.
  8. Add the drained pasta to the skillet and toss, splashing in a little of the reserved pasta cooking water to loosen the sauce as needed.
  9. Serve topped with the queso fresco and the remaining half of the basil.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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