PREP / COOK TIME: 30 Minutes
Makes 4 Servings

INGREDIENTS 

1 Lbs – Ground Pork

1 Tbs – Sweet Paprika

1 Tbs – Ancho Chili Powder

1 Tbs – Garlic Powder

2 Tsp – Onion Powder

2 Tsp – Dried Mexican Oregano

2 Tsp – Kosher Salt

1 Tsp – Ground Cayenne, or Red Pepper (Some labels will read both)

1 Tsp – Smoked Paprika

1 Tsp - Ground Cumin

1 Tsp - Coarse Black Pepper

1/2 Tsp – Ground Coriander

2 Tbs – Extra Virgin Olive Oil

2 Cups – Carrots, Roughly Diced

4 Stalks – Scallions, Stems and Leaves, Chopped

3 Cloves – Garlic, Peeled and Minced

1 (15 Oz) Can – Tomato Sauce

½ Cup – Pecorino Romano Cheese, Grated or Shredded

¼ Cup – Crèma Mexicana

THE NITTY GRITTY

In a 12” skillet, or non-stick pan, heat oil at medium high. Meanwhile, in a large mixing bowl, combine pork, seasoning and spices till completely blended. Cook chorizo for 4 – 5 minutes till browned and oil takes color. Add carrots and scallion stems; stirring occasionally, cook till vegetables are tender. Add garlic; cook till fragrant. Add tomato sauce; stir to combine. Reduce heat to medium; simmer for 10 – 12 minutes. Remove from heat; fold in cheese and crèma till combined. Serve over your favorite pasta like rigatoni (as pictured). Garnish with remaining scallion leaves, chopped cilantro, crumbled queso fresco, Pecorino Romano cheese, an extra dollop of Mexican crèma, avocado, etc., etc., etc…or, with nothing at all.

FEBRUARY 15, 2019