I made abuela’s Cuban pasta the other day for the first time because I was missing home and the smells took me back to my childhood. I always find it crazy how food can take you back to certain moments in time by just it’s taste and smell. My Abuela Vivian used to make this all the time after she would pick us up from after school care. I can just picture her making it to this day and the thing that sticks out the most to me was the Ragu sauce.
Yes, I know Ragu! That sauce that can be bought in bulk at Costco with a yellow label and top. I don’t know why but it’s one of the things that have stuck with me for all these years. I never use ragu, and typically make homemade sauce, but Ragu sauce, there is no replicating it and it’s the key to abuelas great pasta. As well as ‘mucho mucho mucho amor’ like the great Walter Mercado used to say.
Is this pasta easy to make?
Extremely! It’s actually a one pot recipe which makes this recipe a perfect recipe for an easy clean up. No making the pasta on the side and then draining and adding it to the sauce. Ain’t nobody got time for that. This is a one pot stop shop kinda recipe and those are the ones that I love during my busy work week.
How do you make abuela’s Cuban pasta?
Make your sofrito: Like every classic dish, a sofrito made of onions, peppers, and garlic is required. Dice your onions, green pepper, and garlic. Heat olive oil over medium-high heat and once hot add your diced onions, green pepper, and garlic and saute for about five minutes.
Cut and cook your ham and chorizo: While your sofrito is cooking, slice your chorizo into about ¼ inch slices and cut your ham into 1 inch bite size pieces. Once your sofrito is cooked, add your chorizo and ham and saute for another five minutes.
Add your sauce, water, and pasta: After you have cooked your ham and chorizo, add your Ragu sauce and 4 cups of water along with garlic powder, salt, sazon goya, and dry bay leafs. Bring this to a boil and thenadd your pasta. Boil your pasta for 12 minutes, then cover the pot with a lid and cook for another 5 minutes. (You can add one more cup of water if you want your pasta to be soft. I prefer it more al dente) Serve and enjoy!
I hope you enjoy this delicious family recipe! Don’t forget to rate it and review it below!
Ingredients
- 2 tbsp of olive oil
- 1 cup of onions diced
- ½ cup of green pepper diced
- 4 cloves of garlic diced
- 7 oz chorizo
- 1 lb of ham steak
- 1 tbsp of garlic powder
- 1 tsp of salt
- 3 dried bay leaves
- 2 pack of sazon goya without Annatto
- 24 oz Ragu original sauce
- 4 cups of water
- 16 oz of Ziti pasta
- Parmesan cheese optional for serving
Instructions
- Dice your onions, green pepper, and garlic. Heat olive oil over medium-high heat and once hot add your diced onions, green pepper, and garlic and saute for about five minutes.
- While your sofrito is cooking, slice your chorizo into about ¼ inch slices and cut your ham into 1 inch bite size pieces.
- Once your sofrito is cooked, add your chorizo and ham and saute for another five minutes.
- After you have cooked your ham and chorizo, add your Ragu sauce and 4 cups of water along with garlic powder, salt, sazon goya, and dry bay leafs. Bring this to a boil and then add your pasta.
- Boil your pasta for 12 minutes, then cover the pot with a lid and cook for another 5 minutes. (You can add one more cup of water if you want your pasta to be soft. I prefer it more al dente) Serve and enjoy!
