Since the beginning of fall I am in the mood for spicy food. So in order to satisfy my craving I wanted to make something really, really spicy yet easy to make. Then I remembered this Mexican style pasta which I hadn't made for a while. Previously I used to make it from scratch, but this time around, I tweaked it a bit to make it even easier to make on a working day. On the final count, I think it tasted even better than how I used to make it earlier and I couldn't help sharing it with you all.
8 oz. spaghetti,broken
1 jar good quality pasta sauce with onion and garlic
1/2 cup white onion, finely chopped
1 clove garlic, minced
2 cups chicken broth/vegetable broth
2 tablespoons chipotle chile plus 1-2 tbs adobo sauce (optional)
3 tbs vegetable oil
2 bay leaves
1/4 tsp black pepper
1 cup feta cheese or queso fresco
1/2 cup Mexican crema or sour cream
1 ripe Hass avocado
Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Saute the noodles, stirring constantly (to prevent the noodles from burning), until the noodles turn a deep golden brown. Add onion, garlic, and chilies; continue to saute for 1 to 2 minutes. Reduce heat to low. Add the tomatao sauce it is going to sizzle cook until the puree thickens and darkens,5 to 6 minutes Slowly pour in the chicken broth and bay leaves . Stir to combine; season lightly with pepper. (You can substitute vegetable broth for the chicken broth.) Cook stirring occasionally for 10 to 12 minutes till pasta is done.Serve with cream ,cheese and avocado on top.