Spicy Chipotle Cream Pasta with Peas & Tortilla trips

FROM - DelightfulDeliciousDelovely.com

Spicy Chipotle Cream Pasta with English Peas & Tortilla Strips


1/2 lb dry pasta

6 oz vodka sauce (or other pasta sauce)

2 chipotle peppers in adobo - chopped finely

1 tomato - diced

Parsley or cilantro - chopped for garnish

2 corn tortillas (optional)

1 cup peas (optional)


Heat the oven to 400.  

Slice the tortillas into 1/4 inch strips.  Spray with cooking oil & bake for 5 minutes or so - until crispy.  Remove from heat & set aside.

I used fresh peas so I wrapped them in a wet paper towel & zapped them in the microwave for a minute.  This isn't necessary with frozen or canned peas.

Warm your sauce, add the chipotle & peas, stir & heat it all through.

Cook the pasta as per box instructions.

Drain.  Toss with sauce.  Top with tortilla strips, diced tomato & cilantro or parsley.