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    Anthony Bourdain’s New Mexico Style Beef Chili Recipe

    August 14, 2018 By Lea Ann Brown 40 Comments

    Anthony Bourdaine's Hatch chile beef chili recipe made with pot roast with lime and tortilla chips

    This is Anthony Bourdain’s Beef Chili Recipe. New Mexico Style, this is richly flavored, hearty beef chili stew featuring beef chuck and New Mexico Hatch Chiles and Poblano peppers. One of our favorite New Mexico Chili Recipes!

    And if you’re looking for another famous beef recipe, take a look at a French version from a very famous French chef: Jacques Pepin’s Beef Stew With Red Wine.

    Anthony Bourdaine's Hatch chile beef chili recipe made with pot roast

    The passing of Anthony Bourdain has simply stunned and numbed me. To say it’s a shame it’s ended this way is a gross understatement.

    He had so much more to give us. Inspiration, influence, knowledge. I’ll miss his brilliant skill for interviewing and remarkable style of story-telling.

    I’ll miss his insatiable curiosity to explore. I truly admired his unapologetic manner. There will never be another like him.

    So with that said, let’s get to our kitchens. Let’s cook, let’s explore, let’s inspire. Let’s do his memory justice and relish in all of it.

    Anthony Bourdain’s Legacy

    Shortly after I learned of his death, I dug out the only Anthony Bourdain cookbook I own, Appetites, A Cookbook. I received it as a Christmas gift a couple years ago.

    It’s a great read, includes recipes he’d collected over the years with particular attention to recipes that his daughter liked.

    When I came to page 230, I found his New Mexico Chili Recipe. I think of Anthony Bourdain as an East Coast, food thrill seeker, and world traveler to parts unknown.

    I knew I had to make this New Mexican Chili recipe and I had to make it soon.

    This New Mexico Chili is an incredibly rich and deeply flavored bowl of soup. It gets its flavor from New Mexico Hatch Chiles and Poblano peppers. An additional layer of goodness comes from using a full-flavored New Mexico or Mexican Beer.

    If you’re a regular reader, you know that I obsess over Hatch Chiles.

    Late August into September brings these wonderful chiles to Colorado and the roasting drums fire up and the aromas of cooking chiles fill the air.

    A perfect time of year to make this chili recipe. One of my favorite articles about the Hatch Chile phenomena comes from Saveur Magazine. You should give it a read.

    Anthony Bourdain’s New Mexico Beef Chili Recipe:

    New Mexico Beef Chili Stew

    This New Mexican chili recipe is deep and rich in flavor.

    It’s an easy recipe because once prep is completed there’s a long slow stove-top simmer where the ingredients are allowed to blend and marry.

    The hardest part in preparing the recipe is cutting the beef chuck into bite-sized pieces, flouring them, and searing them in the Dutch oven. A little bit of a mess but worth every splatter of oil and every dusting of flour that accidentally hits your countertop.

    Pro Tip: Why flour the beef before searing? Flour is full of starch so when it hits that hot oil, it will caramelize quickly, adding flavor. Once those beef cubes enter the stew, this flouring process will also help to thicken the consistency.

    I used Veal Stock, which provided an even deeper and richer flavor to the chili. You can find it frozen in some specialty shops and it’s worth the purchase. If you can’t find it, beef stock will work just fine.

    The recipe calls for a cup of beer. Choose a Mexican or New Mexico beer, or even a rich ale. Any will be delicious in this beef chili.

    If you don’t have fresh roasted Hatch Chile peppers Anaheim peppers will work. You can roast them under an oven broiler until charred on all sides, or over an open flame on  your gas stovetop. Or you can buy them canned at the grocery store.

    How To Serve New Mexico Chili

    • Serve corn chips or white flour tortillas with this beef chili.
    • A squeeze of lime juice brings out and brightens the flavor.
    • A sprinkling of chopped cilantro is always welcome.

    So, if you’re looking for New Mexico Chili recipes, I hope you give Anthony’s Beef Chili recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite beef chili recipe that uses beef chuck or beef roast, let me know, I'd love to give it a try.

    Don’t miss my latest classic New Mexico recipe, New Mexico Carne Adovada. If you love all things New Mexico, this is a must for your data base.

    Or this Southwestern Sweet Corn Soup with Roasted Corn Guacamole.

    And check out my Mexican/Southwest Category. You’ll find all kinds of spicy recipe love.

    And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

    Beef chuck chile recipe in a white bowl with lime and cilantro

    More Chili Recipes

    And if you’re a chili aficionado, you might want to take a look at:

    • Bison chili with black beans.
      Award Winning Bison Chili with Black Beans and Lime Crema
    • Cowboy chili garnished with grated cheese and jalapeno pepers.
      Cowboy Chili With Kidney Beans
    • Ground chicken chile with white beans.
      Giada’s Ground Chicken Chili with White Beans
    • Bowls of chuck roast chili topped with sour cream and a wedge of lime.
      Chuck Roast Chili with Bourbon

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Beef chile recipe made with hatch chile peppers
    Print Recipe
    4.72 from 45 votes

    Anthony Bourdain’s New Mexico Beef Chili Recipe

    This is Anthony Bourdain’s Beef Chili Recipe, New Mexico Style.  Deep and richly flavored, this is a hearty chili stew featuring beef chuck and New Mexico Hatch chile and poblano peppers.
    Prep Time30 minutes mins
    Cook Time3 hours hrs
    Total Time3 hours hrs 30 minutes mins
    Course: Main Course Beef
    Cuisine: Southwestern
    Servings: 8
    Calories: 369kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 poblano peppers roasted, chopped
    • 1 pound Hatch chili peppers roasted, chopped
    • ½ cup all-purpose flour
    • 2 pounds beef chuck cut into 1-inch cubes
    • 2 to 3 tablespoons vegetable oil
    • 1 large yellow onion coarsely chopped
    • 5 garlic cloves minced
    • 2 jalapeño peppers seeds removed and chopped
    • 1 ½ teaspoons ground cumin
    • 1 ½ teaspoons ground coriander
    • 1 ½ teaspoons dried Mexican oregano
    • 2 tablespoons tomato paste
    • 1 cup beer
    • 2 cups veal or beef stock
    • Chopped cilantro for garnish

    Instructions

    • Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers' skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
    • Place peppers in a large plastic bag and loosely seal for 30 minutes. Remove and discard as much of the blackened skin as possible along with the stems and seeds. Use your hands. Don’t rinse peppers under water, you’ll rinse away flavor. If you want your chili to be hotter, leave in some of the seeds (source of the peppers' heat). Coarsely chop peppers and set aside.
    • Repeat this roasting process for the hatch chile peppers. If you're using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too - if not, then coarsely chop them and set aside.
    • In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you’re not crowding the beef pieces.
    • Add onion, garlic and jalapeño peppers to the pot and season with salt and freshly ground pepper. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef (know as "fond") from scorching. You can also add a splash of stock at this point. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
    • Add cumin, coriander and Mexican oregano and cook for an additional 2 minutes.
    • Stir in tomato paste and beer. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
    • Stir in stock and return beef to pot. Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-½ hours or until beef is fork tender.
    • Remove chili from heat and serve in bowls with chopped cilantro, corn chips or flour tortillas and a wedge of lime. A splash of acid always brightens the flavor.

    Video

    Nutrition

    Calories: 369kcal | Carbohydrates: 17g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 252mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 78.9mg | Calcium: 53mg | Iron: 4.2mg

    Anthony Bourdain’s New Mexico Chili … It’s What’s For Dinner

    Achiote Pork Tacos

    August 2, 2018 By Lea Ann Brown 38 Comments

    Shredded pork tacos with Achiote Sauce topped with slices of avocado.

    Achiote Shredded Pork Tacos is a beautifully savory dish where a pork shoulder is flavored with achiote paste and lime juice and slow cooked. Achiote turns this everyday pork roast into a fiesta.

    And if you love Southwestern braised pork recipes, you won’t want to miss this one for New Mexico’s most celebrated dish of Carne Adovada. Tender pork roast cooked in a luscious red chile sauce. Or this rustic taco recipe for Pork Tenderloin Tacos in Chile Guajillo Sauce.

    Shredded pork tacos with Achiote Sauce topped with slices of avocado.

    I’m a huge Rick Bayless fan and a big fan of real Mexican Food. By real Mexican food I mean authentic dishes from south of the border as opposed to our Americanized versions of dishes we call “Mexican Food” or Tex Mex.

    I was browsing through his cookbooks last Saturday and this shredded pork tacos recipe jumped right off the page and right onto my dinner table. And I’m here to day, this pork is simply delicious.

    It’s a Yucatan pork taco recipe with bright and sultry flavor.

    Rick tells us in the introduction to this recipe that this type pork recipe would normally be served at a large celebration using a slow pit roasted whole pig. 

    Since most of us don’t have pits in our back yards, Rick assures us a slow cooker or dutch oven and a bone-in pork roast will deliver much of the same flavors. 

    It’s just up to us to provide the celebration.

    What is Achiote Paste?

    A package of achiote paste.

    The major flavor to this dish is Achiote. Achiote paste is a spice used in cuisine in Mexico and South America. The paste is clay red in color and clay-like in texture. It does turn your fingers red when you crumble the paste.

    Achiote paste.

    It’s made of crushed achiote seed, vinegar, salt, garlic and spices and is typically formed into a small block. The achiote paste is then diluted and added to stews or used as a rub for meats. It adds a salty and bittersweet tangy flavor.  It is a traditional ingredient used to make Ricado, a rub for suckling pig and other meats.

    You can also purchase Achiote Powder, which is a pure dry powder product, without the added ingredients. It’s commonly used for rubs.

    Step by Step Instructions

    1. Step 1: Dilute the achiote by smashing it with a fork with fresh lime juice.
    1. Step 2: If you can find them, line a Dutch oven with banana leaves. Make sure you place the banana leaves so that you can fold them over to surround your pork roast. No banana leaves? Just place the pork roast in a Dutch oven.
    1. Step 3: Pour the diluted achiote paste over the roast, top with rings of sliced onions and pour a little bit of water on the sides of the roast. Fold the banana leaves over to surround the meat and onions. 
    Achiote Paste Shredded Pork Tacos wrapped in banana leaves and topped with onions.
    1. Step 4: Put the lid on and slow roast the pork for 3 hours, in the oven at 300 degrees. Cook longer if needed for the meat to be fall apart tender.
    Shredded pork on a sheet pan ready to broil in the oven to make the pork crispy
    1. Step 5: Once the meat is cool enough to handle, place it on a large sheet pan and use two forks to shred.

    How To Serve Achiote Shredded Pork Tacos

    Serve these pork tacos on soft white corn tortillas. Warm the tortillas, lay some of the tender pork on top. If you’d like to drizzle with salsa, This Homemade Roasted Tomatillo Salsa is a great choice. A wedge of avocado is always nice.

    You can also use white flour tortillas, either street taco size or regular small burrito size works well here.

    A simple dollop of Mexican Crema is delicious. Make these shredded pork tacos your own, roll them up and enjoy. 

    Serve these shredded pork tacos with Roasted Fresh Chili Salsa, some good quality warm corn tortillas and a fresh green salad and you’ve got a beautiful and delicious meal. 

    Achiote shredded pork tacos with avocado served in soft corn tortillas garnished with cilantro leaves

    Recipe for Achiote Pork Tacos

    I hope you give this recipe for Shredded Pork Tacos a try. A Mexican version of BBQ shredded pork tacos, you’ll want to serve this over and over. The flavor and the ease is very enticing.

    I don’t always have banana leaves on hand for this recipe and have made it many times with out using them to wrap.

    Related Recipes

    • Tri-tip tacos served on corn tortillas.
      Super Easy Dutch Oven Tri-Tip Tacos
    • Crock Pot Shredded Beef Tacos, Roast beef tacos.
      Crockpot Chuck Roast Beef Tacos
    • Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw
    • Chicken tacos on flour tortillas with radishes and avocado.
      Saucy Chicken Soft Tacos

    And more pork taco recipes? Take a look at this one for Tacos al Pastor. And don’t forget to browse my Mexican Food Recipes category. You’ll find lots of fun recipes to spice up those meal plans.

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Shredded pork tacos with Achiote Sauce topped with slices of avocado.
    Print Recipe
    5 from 2 votes

    Achiote Shredded Pork Tacos

    Achiote Shredded Pork Tacos is a beautifully savory dish where a pork shoulder is flavored with achiote paste and lime juice and slow cooked. Achiote turns this everyday pork roast into a fiesta.
    Prep Time20 minutes mins
    Cook Time6 hours hrs
    Course: Mexican
    Cuisine: Mexican
    Diet: Gluten Free
    Servings: 10
    Calories: 141kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 ounces achiote paste
    • 1 teaspoon New Mexico Chimayo Chile Powder or ancho chile powder
    • ¾ Cup lime juice
    • 1 Tablespoon Kosher Salt
    • Banana leaves
    • 3 pound bone-in pork shoulder roast
    • 1 large onion white or yellow, sliced about ¼ inch thick
    • 1 large red onion thinly sliced
    • ½ Cup roasted fresh chile salsa

    Instructions

    • Place the achiote seasoning in a small bowl. Pour in ½ C. of the lime juice and 2 teaspoons salt. Add the Chimayo or Ancho Chile powder. Use a fork to work the mixture into a smooth thickish marinade.
    • Line your slow cooker with banana leaves. Lay in the pork and pour the marinade over and around the meat.
    • Scatter the white onion over the meat.
    • Pour ½ C. water around the meat and sprinkle the top of the meat with the remaining salt.
    • Fold banana leaves to roughly cover everything.
    • Cover and slow-cook on high for 6 hours, until the meat is fall-off-the-bone tender. If you roast this in the oven, 300 degrees for 3 hours.
    • While the meat is cooking, combine the red onion with remaining ¼ cup lime juice in a small bowl. Sprinkle with a pinch of salt and set aside to marinate, stirring from time to time..
    • Use tongs to transfer the meat and onions to a cutting board. With forks, shred pork. Spoon off any rendered fat that's floating in the juices.
    • Ladle the brothy sauce into a large saucepan or fry pan and boil it down to about half. Add the shredded meat to the sauce and toss well. Top with the lime-marinated red onions and serve with the salsa and warm corn tortillas.

    Notes

     I don’t always have banana leaves on hand, and have made this many times with simply slow roasting the pork in a Dutch oven or Slow Cooker. 

    Nutrition

    Calories: 141kcal | Carbohydrates: 5g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 159mg | Potassium: 377mg | Fiber: 1g | Sugar: 2g | Vitamin A: 131IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 1mg

     Rick Bayless Achiote Pork Tacos …It’s What’s For Dinner

    Instant Pot Mexican Chicken Soup Recipe

    July 17, 2018 By Lea Ann Brown 20 Comments

    Bowls of pressure cooker Mexican chicken soup.

    Mexican Chicken Soup Recipe made in the Instant Pot. With Black beans, sweet corn and plenty of Mexican spices, this will soon become your favorite Mexican Chicken Soup.

    Bowls of pressure cooker Mexican chicken soup.

    I was taking with my neighbor at our last neighborhood wine night and the subject of food came up. Go figure. Anyway, one thing led to another and before you know it I found out he has an Instant Pot and loves it to make this Instant Pot Mexican Chicken Soup Recipe.

    Since that conversation I’ve tried both, his recipe for this soup and a recipe for spicy chicken wings that I created. Once again, the Instant Pot didn’t disappoint.

    There are so many things to love about this Mexican Chicken Soup recipe

    It feeds a crowd. This recipe makes about five quarts of soup. Being empty nesters, we enjoyed this for leftovers and then more leftovers.

    The good news is that this soup freezes well, so you can have a stash to reheat when you need dinner in a flash.

    The flavor is outstanding. And visually it’s beautiful and inviting. The red brick color and the spicy flavors come from the canned tomatoes, the chili powder and the single blend chile powder.

    I’m reminded that chili powder with an “i” is a blend of spices created to use to flavor soups and stews. Chile with an “e” is a ground product made from a single chile pepper. Most commonly made from any variety of New Mexico chile peppers, ancho peppers or chipotle peppers.  Ancho chiles are dried poblano peppers, and chipotle peppers are dried and smoked jalapeno peppers.

    The soup is delicious all on its own, but the flavor is certainly elevated when you take a big spoon of sour cream and blend it into the steaming hot soup. Crunch some tortilla chips over the top and dig in. And it won’t hurt a thing to top with some fine diced fresh cilantro and a squeeze of lime.

    Ole’ a beautiful Mexican Chicken Soup.

    Pressure Cooker Mexican Chicken Soup Recipe

    Mexican Chicken Soup Recipe made in the Pressure Cooker. Served with lime and sour cream.

    I hope you give this Instant Pot Mexican Chicken Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite Instant Pot Chicken Soup recipe, let me know, I'd love to give it a try.

    We absolutely loved this soup and it will be a favorite of ours to serve this Fall and Winter. And so full of flavor, it’s a great soup for entertaining. This recipe was passed along to me from my next door neighbor who found the recipe over at Pressure Cooking Today. A great resource for Instant Pot and Pressure Cooking Recipes. I adjusted a few ingredients to reflect our love for Southwestern seasonings.

    Related Recipes

    More Mexican Chicken Soup recipe ideas. You won’t want to miss these versions. And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

    • Creamy chicken tortilla soup with rotel tomatoes.
      Creamy Chicken Tortilla Soup with Rotel
    • Rotisserie chicken soup served in a white bowl garnished with cilantro.
      Hearty Southwestern Rotisserie Chicken Soup
    • Chicken poblano soup with hominy and limes
      Chicken Poblano Soup With Hominy

    If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

    And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

    Bowls of pressure cooker Mexican chicken soup.
    Print Recipe
    5 from 7 votes

    Mexican Chicken Soup

    This is a Mexican Chicken Soup Recipe made in the Instant Pot. With Black beans, sweet corn and plenty of Mexican spices, this will soon become your favorite Mexican Chicken Soup.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Soup, Stews and Chilis
    Cuisine: Southwestern Mexican
    Servings: 8
    Calories: 67kcal
    Author: Lea Ann Brown

    Ingredients

    • 2 tablespoons olive oil
    • 1 large onion diced*
    • 3 cloves garlic minced, pressed or grated
    • 4 boneless skinless chicken breasts
    • 16 ounces medium heat chunky salsa
    • 2 14.5 ounce cans peeled and diced tomatoes
    • 2 14.5 ounce cans chicken broth
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 tablespoon onion powder
    • 1 tablespoon chili powder
    • 2 teaspoons New Mexico Red Chile Powder or ancho chile powder
    • ½ cup fresh parsley or 2 teaspoon dried
    • 2 16 ounce cans black beans, drained
    • 1 15 ounce bag frozen corn
    • 1 tablespoon cider vinegar
    • salt and pepper to taste

    Instructions

    • Select Sauté and add olive oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook until fragrant. (under 1 minute)
    • Add remaining ingredients, except beans, corn and vinegar. Lock lid in place, select High Pressure, 8 minutes cook time and press start. (It will take about 20 minutes to come to pressure because there is so much liquid.)
    • When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release.
    • Remove chicken breasts from soup and dice or shred. Return chicken to soup and stir in black beans, corn and cider vinegar.
    • If necessary, select Simmer and bring to a boil, stirring occasionally until beans and corn are heated.
    • Serve topped with shredded cheese, sour cream and tortilla strips, if desired.
    • If you're in a hurry, you can substitute 2 tablespoons dried onion and 1 teaspoon dried minced garlic. Skip the sautéing and just add all the ingredients, except corn and beans, to the pressure cooking pot.
    • *You can use frozen boneless, skinless chicken breasts, adjust cook time to 11 minutes.

    Nutrition

    Calories: 67kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 430mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1033IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg

    Mexican Chicken Soup Recipe … Its What’s for Dinner

    Italian Sausage Ricotta Pasta Sauce

    July 10, 2018 By Lea Ann Brown 8 Comments

    Ricotta Pasta Sauce with Italian Sausage, cherry tomatoes over pappardelle pasta

    This is a recipe for ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course. It’s most delicious if you keep the pappardelle pasta slightly al dente and topped with just enough sauce and some grated Parmesan and red pepper flakes. For best results use good quality noodles and quality whole milk ricotta cheese.

    If you love hearty pasta dishes like this, don’t miss my recipe for Lamb Ragu with Pappardelle Pasta.

    Ricotta Pasta Sauce with Italian Sausage, cherry tomatoes over pappardelle pasta

    I know what you’re thinking: It’s about time she gave us more main course pasta recipes.

    Within one of my favorite food categories on my site, “Pasta Recipes“, you’ll find only 23 recipes. Compared to 67 in the chicken category and 67 in the seafood category. Seafood? 67? Really? And I’m landlocked for pitty sake.

    This is a ricotta sauce recipe that I’ve had in my database for maybe twenty years. It’s a recipe that I took camping one year. We used to gather with our neighbors at many pristine Colorado camp sites and cook, hike, play games and in general enjoy our amazing Colorado scenery. With two main meals a day, breakfast and dinner, we’d take turns providing camp grub for the crowd and as you can imagine, we ate very well.

    One of my favorite gourmet camping trips was this one, Camping Pearl Lake, where I still insist that we should have received a  James Beard Award for camp food.

    One year my contribution to feed the crowd was this ricotta pasta. I can’t exactly remember, but surely I must have prepared this ricotta sauce at home to reheat at the campsite and serve over pasta which was cooked on site. Everyone loved it so much that it was requested again and again.

    And it makes me hungry just writing about the recipe.

    Ricotta Pasta Sauce with Italian Sausage and tomatoes

    If you’re looking for recipes using ricotta cheese I’m strongly suggesting you give this one a try. 

    This ricotta sauce comes together easily in a skillet:

    • Just cook the Italian sausage and discard most of the excess grease. I l leave just a little for flavor.
    • Add onion, garlic, tomatoes, lemon juice and seasonings and cook for twenty minutes.
    • Remove from heat and add ricotta.
    • Cook your pappardelle pasta and then top with the ricotta pasta sauce.

    Recipe for Italian Sausage Ricotta Pasta Sauce:

    I hope you give this Ricotta Pasta Sauce a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a favorite ricotta sauce recipe, let me know, I'd love to give it a try.

    Related Recipes

    • Fettuccini mio amore pasta in a white pasta bowl garnished with chives.
      Fettuccine Mio Amore Recipe (Lincoln Highway Pasta)
    • Chicken spinach lasagna roll ups on a plate.
      Spinach Chicken Lasagna Roll Ups
    • Slow Roasted Cherry Tomatoes Pasta Sauce With Cream
    • Chicken bolognese served on a pasta plate topped with parmesan cheese.
      Quicker Chicken Spaghetti Bolognese

    And, don’t miss my Pasta Category for more pasta recipes, and the most popular on my site: Spicy Creamy Shrimp Pasta.

    Ricotta Pasta Sauce with Italian Sausage and tomatoes
    Print Recipe
    4.67 from 3 votes

    Italian Sausage Ricotta Pasta Sauce

    A beautiful ricotta pasta sauce made with nothing more than ricotta cheese, Italian Sausage and tomatoes. Plus some Italian seasonings and a little bit of Parmesan of course.
    Prep Time20 minutes mins
    Cook Time30 minutes mins
    Total Time50 minutes mins
    Course: Pasta Recipes
    Cuisine: Italian
    Servings: 6
    Calories: 655kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 pound Pappardelle pasta
    • 1 tablespoon Extra Virgin Olive Oil
    • 1 pound Italian sausage crumbled
    • 1 pound fresh tomatoes diced, or 1 (16 oz.) can chopped tomatoes (undrained)
    • 1 onion chopped
    • 2 cloves garlic minced
    • 1 tablespoon lemon juice fresh squeezed
    • 1 tablespoon fresh mint or 1 teaspoon dried
    • 1 tablespoon fresh oregano or 1 teaspoon dried
    • 1 tablespoon fresh parsley or 1 teaspoon dried
    • ½ cup water
    • Sea salt
    • Freshly ground black pepper
    • ½ pound ricotta cheese
    • Freshly grated Parmesan cheese to taste
    • 1 pinch Red pepper flakes

    Instructions

    • In a large skillet, heat olive oil. Add sausage and cook until lightly browned. Drain access grease. Add tomatoes, onion, garlic, lemon juice, fresh herbs and ½ cup water. Season with salt and pepper. Cook until the sauce is thick, about 20 minutes. 
    • Stir in ricotta and remove from the heat. Optional: Add some halved cherry tomatoes for texture and color.
    • Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
    • Serve sauce over individual plates of pasta. Top with grated Parmesan cheese and red pepper flakes.

    Nutrition

    Calories: 655kcal | Carbohydrates: 64g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 77mg | Sodium: 596mg | Potassium: 616mg | Fiber: 4g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 16mg | Calcium: 137mg | Iron: 3mg

    Hummus with Roasted Brussels Sprouts Recipe

    July 4, 2018 By Lea Ann Brown 7 Comments

    Roasted brussels sprouts recipe

    This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.

    Hummus with roasted brussels sprouts recipe served in a Hilbom bowl

    Hummus…to be quite frank, it seems I’ve been grabbing for those tubs in the fridge section at the grocery store more often than making it at home. Probably a little lazy and probably because I’ve not been 100% satisfied with my original recipe. And to be even more frank, at times it has distracted me from grabbing a tub of Heluva Good French Onion Dip.

    Hummus with roasted brussels sprouts recipe.

    I’ve spent the last couple of weeks tinkering with my homemade hummus recipe. This is the recipe that appeared when I recreated an appetizer I loved at a local restaurant, Ya Ya’s Grilled Pita with Hummus.  That hummus recipe with olives and feta is my “go-to”, but I was never perfectly pleased with the flavor. Always seemed a tad harsh. I’ve made a couple of changes. A little less of this and a little more of that, and now I’m a happy hummus maker. And it’s so easy to make at home. The hardest part is dragging out the food processor.

    With that said, a couple of weeks ago, my friend Cauleen was raving about a hummus appetizer she ordered at a local restaurant (sorry, can’t remember the  restaurant name), but when she described it as simple with quartered and roasted brussels sprouts and drizzled with chile oil I knew I had to make this one at home!

    Roasted brussels sprouts recipe for hummus with chile oil.

    I took it to neighborhood gathering last night and it was a hit. Served with naan wedges and fresh vegetables, this was a crowd pleaser.

    Homemade Hummus with Roasted Brussels Sprouts Recipe:

    I hope you give this Hummus with Roasted Brussels Sprouts a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    Your feedback is valuable to me for developing future recipes. And if you have a unique roasted Brussels sprouts recipe or an interesting hummus topping idea, let me know, I'd love to give it a try.

    If you’re interested in unique toppings for hummus, you won’t want to miss:

    • Hummus with Slow Roasted Cherry Tomatoes
    • Hatch Chile Spicy Hummus
    • Hummus with Caramelized Cauliflower and Onions 
    Hummus with roasted brussels sprouts recipe.
    Print Recipe
    5 from 3 votes

    Hummus with Roasted Brussels Sprouts

    This is a homemade hummus with roasted brussels sprouts recipe. It’s a unique twist on one of our favorite appetizer dips. Add some chile oil and grab a wedge of naan to experience an adventurous version of hummus.
    Prep Time10 minutes mins
    Total Time10 minutes mins
    Course: Appetizer Recipes
    Cuisine: Mediterranean
    Servings: 10
    Calories: 230kcal
    Author: Lea Ann Brown

    Ingredients

    • For the hummus:
    • 1 large clove garlic
    • 30 ounce cans chickpeas drained, but iquid reserved
    • 1 ½ teaspoons kosher salt
    • ⅓ cup tahini sesame paste
    • 1 tablespoon lemon juice fresh squeezed
    • 6 tablespoons water or liquid from the chickpeas
    • 1 Tablespoon Olive oil
    • For the brussels sprouts
    • ¼ pound brussels sprouts quartered
    • 1 Tablespoon olive oil
    • For garnish
    • 1 tablespoon Chile oil

    Instructions

    • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients (through olive oil) to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning.
    • Adjust seasonings and add more reserved chickpea liquid if you want a smoother texture.
    • Pour mixture into a bowl.
    • Preheat oven to 350 degrees. Quarter the brussels sprouts and toss with 1 tablespoon of olive oil. Place brussels sprouts on a sheet pan and roast for 15 or 20 minutes. Or until they’re starting to turn brown in places. Tossing once for even cooking. 
    • To serve make a pattern with the handle of a spoon in the hummus. Drizzle the chile oil in the indentation. Top with the roasted brussels sprouts.
    • Serve with Naan or pita wedges, fresh veggies like sliced cucumbers, carrots and celery.

    Notes

    If you’d like to make this hummus with dried chickpeas, use 1 cup dried chickpeas – cooked.

    Nutrition

    Calories: 230kcal | Carbohydrates: 26g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 361mg | Potassium: 328mg | Fiber: 7g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg

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    I'm Lea Ann

    Welcome to my Colorado kitchen. If you're a fan of rustic homestyle cuisine, you've come to the right place. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. I offer reliable, approachable and easy to follow recipes. So grab that skillet and let's cook.

    More about me
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