Randy is back in the kitchen and we are so excited to introduce a product we have been perfecting for over a year. If you love the bold flavors of New Mexico but crave the comfort of a classic Italian dinner, this Hatch Chile Pasta is the perfect marriage of both. Randy has always added red and green chile to his pasta at home, and now we’ve made it easier than ever with our brand new Mama’s and Papa’s Pasta Sauces. Whether you like it smooth or chunky, these sauces bring that "sight of heaven" flavor straight to your table. If you enjoy recipes like this, be sure to check out The Fresh Chile Cookin’ Cookbook for even more inspiration.
Ingredients
- 1 jar Papa's Pasta Sauce (Chunky) or Mama's Marinara Sauce (Smooth)
- 1 package Rana Ravioli (Spinach and Ricotta) or your favorite pasta
- 6 to 8 fresh mushrooms, sliced small
- 2 to 3 cloves of garlic, minced
- High-quality olive oil
- 1/2 jar of water (to thin the concentrated sauce)
- 1 tablespoon butter (optional)
- Salt to taste (Note: Our pasta sauce contains no added salt)
- Shaved Parmesan, Romano, or Asiago cheese for topping
Instructions
- Sauté the Aromatics: In a large pan, cover the bottom with olive oil. Add your sliced mushrooms and minced garlic. Sauté over medium-high heat until the mushrooms are browned and the garlic is nicely caramelized and soft.
- Prepare the Sauce: Pour one jar of Papa’s or Mama’s Pasta Sauce into the pan with the mushrooms. Because we don't "sell water," our sauce is very concentrated. Fill the empty jar about halfway with water, swirl it around, and add it to the pan. Add a tablespoon of butter if you like a richer flavor.
- Simmer: Let the sauce come to a simmer. You will notice a beautiful "rusty red" color, which comes from the authentic blend of Red & Green Chile.
- Boil the Pasta: In a large pot, bring water to a boil with a splash of olive oil and a healthy pinch of salt. Add your ravioli (or preferred pasta) and cook according to the package instructions. For Rana Ravioli, this usually takes about 4 minutes until al dente.
- Drain and Coat: Drain the pasta and toss it with a little bit of olive oil (Randy suggests a Garlic Parmesan olive oil) to prevent sticking.
- Plate and Serve: Place the pasta on a plate and ladle a generous amount of the Hatch Chile pasta sauce over the top. Finish with a hearty sprinkle of shaved Parmesan, Romano, and Asiago cheese.
Shop Papa's Pasta Sauce Shop Mama's Marinara Sauce
About The Fresh Chile Cookin’ Cookbook
The Fresh Chile Cookin’ Cookbook features recipes shared by our amazing community of Hatch Chile fans. Join the Fresh Chile Cookin’ Facebook group to submit your own recipe and be featured in the next edition!