Italians may have perfected and popularized pasta as we know it today, but they aren’t the only ones that know how to use their noodles. Boundaries that once defined traditional dishes are rapidly fading away, giving rise to bold, unexpected flavor innovations. One such marriage of culinary traditions is Pasta Alla El Chacinero, a vibrant twist on the beloved Italian classic, Pasta Alla Norcina. This Tex-Mex masterpiece seamlessly blends the rustic elegance of Umbrian pasta with the bold, robust flavors of Southwestern cuisine.

What Is Pasta Alla El Chacinero?

To better understand the inspiration, we need to talk about Pasta Alla Norcina. A lesser known specialty in the US, it’s an Umbrian treasure, not to be missed. Bringing together hearty pork sausage, fresh black truffles, and a rich cream sauce, it’s an ode to the sleepy mountain town of Norcia. “Norcina” also happens to be slang for “pork butcher” in Italian, emphasizing the importance of this meaty staple. Of course, if we’re going to change it up, why not start with plant-based meats?

Pasta Alla El Chacinero is my own crazy Frankenstein invention, bringing together these classic elements, reimagined through vegan ingredients and Mexican seasonings. “El Chacinero” means “butcher” in Spanish, to tie on to the original thread, starting with spicy chorizo and finely minced Sugimoto Shiitake mushroom stems instead. While most dried mushroom stems remain far to woody and fibrous even after a long soak, these are every bit as valuable as the caps. Ever since my early experiments, turning them into taco meat, I’ve been hooked on extending my meatless grounds with this umami superfood.

Amplifying that rich source of Glutamate, huitlacoche takes the place of black truffle, lending a complex, earthy, and slightly sweet flavor to the dish, with a hint of smokiness. Finally, rather than white wine, the pan is deglazed with a Mexican-style lager, for just a touch of brightness.

Simple Swaps

If you’ve already used up all your shiitake stems for another recipe, don’t worry. There are easy workarounds to get the same depth of flavors in your dish. Either…

1. Omit the stems and use 12 ounces of plant-based chorizo. Add 2 teaspoons of Sugimoto shiitake powder for the same earthy, meaty, aromatic experience.
2. Replace the stems with an equal amount (by weight) of whole Sugimoto Shiitake mushrooms. Either donko or koshin are excellent options here.

Tips For Success

Both humble and luxurious, it’s hard to mess up such a simple recipe. Essential steps to pay attention to for the very best results include:

• Thoroughly browning the meatless mix. You want that subtle caramelization, those crisp edges, the toothsome, chewy finish it creates to lend greater nuance and textural contrast to the finished dish.
• Sauteing the huitlacoche with the aromatics. Unlike truffles, this so-called “corn smut” won’t lose flavor when cooked, and in fact, benefits from some time on the heat. Straight out of the can as it’s typically sold in the US, it can have a harsh flavor that doesn’t immediately mesh well with the other ingredients.
• Initially cooking the pasta just shy of al dente. If it’s fully cooked befor hitting the sauce, it’ll get overdone when mixed in and simmered again.
• Reserving the pasta water. If you forget and dump it down the drain, leftover mushroom soaking water or vegetable broth is a nice substitute to add more flavor, but you really want that additional starch to bring the sauce together.

Why Is Pasta Alla El Chacinero Destined To Be Your New Favorite?

Beyond fideo, Mexican pasta dishes are traditionally few and far between. Most notably, all seem to rely heavily on tomatoes, which is nice in the summer, but a bummer for colder months. Lean into comfort with a dish lighter on produce, heavier on a decadently creamy, base and is infused with the slow-simmer essence of umami. That velvety sauce coats the pasta generously, the spices of meatless chorizo growing warmer and brighter with each bite. It’s a perfect one-pot dish that needs no additional sides or garnishes to be a wholly satisfying meal.

If you’re tired of standard bolognese or cream sauces, Sugimoto shiitake mushrooms stems are just what you need for a frugal, fun, and fresh twist on the usual noodle. Waste not, want not, and eat better. For a dish originally famous for its pork, it sure does well without any meat at all.

Continue to Content

Yield: Makes 4 Servings

Pasta Alla El Chacinero

Print

Indulge in the comforting fusion of Italian and Mexican cuisine with this savory, spicy, and impossibly meaty pasta dish. The velvety sauce full of plant-based chorizo and umami mushrooms makes every bite irresistible.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 5 minutes

Ingredients

• 2 Tablespoons Olive Oil
• 1 Medium Yellow Onion, Finely Diced
• 1/2 Cup Canned Huitlacoche
• 8 Ounces Plant-Based Taco Grounds or Soyrizo
• 4 Ounces Soaked and Drained Sugimoto Shiitake Mushroom Stems, Finely Minced
• 1 Clove Garlic, Minced
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Smoked Paprika
• 1/4 Teaspoon Ground Black Pepper
• 1/4 Teaspoon Crushed Red Pepper Flakes
• 1/2 Cup Mexican (Light Lager Pilsner) Beer
• 1/2 Cup Plain, Unsweetened Non-Dairy Milk
• 3 Tablespoons Nutritional Yeast
• 12 Ounces Dried or 16 Ounces Fresh Paccheri, Rigatoni, or Penne Pasta
• 2 Tablespoons Minced Fresh Cilantro

Instructions

1. In a large skillet over medium heat, add the oil, swirling the pan gently to coat the bottom. Once shimmering, add the onion and huitlacoche, sauteing for 5 - 8 minutes, until the onions are lightly browned. Add the huitlacoche, plant-based meat of choice, minced shiitake stems, and garlic. Cook for another 4 - 6 minutes, until the "meat" is lightly browned around the edges.
   
   
2. Season with salt, paprika, black pepper, and red pepper flakes. Deglaze with the beer, scraping the bottom of the pan to make sure nothing sticks. Reduce the heat to medium-low and simmer for about 10 minutes, until the liquid has reduced by half.
   
   
3. Add the non-dairy milk and nutritional yeast, stir well to incorporate, and simmer for 3 - 5 minutes until the sauce has slightly thickened. Cover the pan and reduce the heat to lowest possible setting to keep sauce warm.
   
   
4. Meanwhile, cook the pasta until just shy of al dente; about 2 minutes less than the package directs. Drain but reserve at least 1 cup of the pasta water.
   
   
5. Add the pasta into the skillet with the sauce along with 1/4 cup of the pasta cooking water. Simmer for 2 minutes, until the sauce coats the pasta generously. Add more of the cooking water as needed to achieved your desired consistency.
   
   
6. Divide between bowls, top with cilantro, and enjoy hot.
   

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
• 
  Japanese Dried Shiitake DONKO, 25-42mm, 70g
• 
  Japanese Dried Shiitake KOSHIN, 42-75mm, 70g

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 507Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 19mgSodium: 720mgCarbohydrates: 67gFiber: 7gSugar: 7gProtein: 22g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.