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Ingredients
US|METRIC
9 SERVINGS
- 2 lb. pork shoulder butt (highly marbled)
- 2 Tbsp. chili powder
- 1 1/2 Tbsp. paprika
- 1 1/2 tsp. garlic salt
- 2 tsp. cilantro (dried Mexican)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. cinnamon
- 4 Tbsp. apple cider vinegar
- 1 dash salt (and cracked pepper)
- 1 Tbsp. olive oil
- 1/2 onion (large, chopped)
- 1 carrot (chopped)
- 1 1/2 cloves garlic (minced)
- 1 lb. chorizo sausage (homemade spiced, use recipe above)
- 2 1/2 Tbsp. dry white wine
- 14.5 oz. tomato sauce
- 14.5 oz. crushed tomatoes
- 1/4 cup light cream
- salt
- pepper
- 1 bay leaf
- 3 Tbsp. fresh basil (chopped)
- 12 oz. noodles (fettuccine)
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Directions
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic and carrot and cook until soft, about 6-7 minutes, or until soft. Add salt and pepper.
- Add the chorizo to the pan, crumble and cook until browned, about 4 minutes. Add the browned chorizo mixture to a slow cooker and mix in the wine, tomato sauce, crushed tomatoes, bay leaf, salt and pepper. Cover the slow cooker with a lid, set it to a low heat setting, and cook for about 4 hours. Add salt and pepper to taste. Once done, add the cream and chopped basil.
- When the sauce is almost done, bring the water to boil in a medium saucepan and add the fettuccine. Cook until al-dente, about 8 minutes. Rinse and set aside. Add the pasta to the sauce and serve.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat320 |
% DAILY VALUE |
Total Fat36g55% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol145mg48% |
Sodium1180mg49% |
Potassium1100mg31% |
Protein37g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A60% |
Vitamin C15% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)

David J. a year ago
The three steps in the recipe does not say what to do with the 2 pounds of pork shoulder or half the spices, what the heck?