Ingredients

• 1 pound spaghetti
• 8 ounce chorizo sausage, casing removed
• 2 poblano peppers, roasted, peeled, and sliced
• 28 ounce crushed tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 3 clove garlic, minced
• 1 onion, diced
• 2 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• salt and black pepper
• 0.25 cup fresh cilantro, chopped
• 0.5 cup queso fresco, crumbled
• 2 limes, cut into wedges

Steps

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. While the water heats, roast the poblano peppers directly over a gas flame or under the broiler until the skin is charred and blackened on all sides, turning occasionally with tongs. This should take 5-7 minutes.
3. Place the roasted poblanos in a plastic bag or covered bowl for 5 minutes to steam and loosen the skin.
4. Peel the charred skin from the poblanos under running water, remove the stem and seeds, then slice into strips. Set aside.
5. Dice the onion and mince the garlic. Mince the chipotle peppers from the adobo can.
6. Heat olive oil in a large skillet over medium-high heat. Remove the chorizo from its casing and crumble it directly into the skillet.
7. Cook the chorizo for 4-5 minutes, stirring frequently, until it begins to brown and render its fat.
8. Add the diced onion to the skillet and sauté for 3 minutes until softened and translucent.
9. Stir in the minced garlic and chipotle peppers, and cook for 1 minute until fragrant.
10. Add the crushed tomatoes, cumin, and dried oregano to the skillet. Stir well to combine.
11. Reduce the heat to medium-low and simmer the sauce for 8-10 minutes until it thickens slightly and flavors meld. Season with salt and black pepper to taste.
12. Add the roasted poblano strips to the sauce and stir to incorporate. Keep warm on low heat.
13. Once the water reaches a rolling boil, add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
14. Reserve 1 cup of pasta water, then drain the pasta in a colander.
15. Add the drained pasta directly to the skillet with the sauce and toss to coat evenly, adding splashes of reserved pasta water as needed to reach desired sauce consistency.
16. Divide the pasta into four bowls. Top each serving with crumbled queso fresco and fresh chopped cilantro.
17. Serve immediately with lime wedges on the side for squeezing over the dish.