RCI-SN.003.0094

Chupaqueso

Origin: UnknownPeriod: Traditional

Chupaqueso is a traditional pasta dish classified within the tomato-based pasta family, characterized by its incorporation of marinara or arrabbiata-style sauce preparations alongside noodle or pasta components. The dish is notable for its hearty, sauce-forward profile, which typically features slow-cooked tomatoes seasoned with aromatic herbs and, in spicier variants, chili-based heat. Its precise geographic and cultural origins remain undocumented, placing it among those traditional preparations whose culinary lineage has not been formally recorded or attributed to a specific regional cuisine.

Cultural Significance

The origins and cultural context of Chupaqueso are presently unknown, and no documented historical record has been identified to associate this dish with a particular culinary tradition, ethnic group, or geographic region. Its classification within the broader tomato-based pasta tradition suggests possible influence from Mediterranean or Latin-influenced cooking practices, though this remains speculative without further ethnographic or historical evidence.

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Defining Characteristics

  • Traditional preparation

Also Known As

  • Korecha
  • Korsha
  • Chicken Corniche
  • Pasta Corniche
  • Egyptian Chicken Pasta

Cuisines

Recipe

RCI-SN.003.0094.001 — Chupaqueso
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate

Ingredients

  • About 3oz (85g) of "shell" cheese
    shredded
    1 unit
  • About 1oz (28g) of "filler" cheese
    optionally a different kind of cheese, shredded
    1 unit
  • Toppings:
    1 unit
  • Chopped cold cuts
    1 unit
  • Sandwich toppings - banana peppers
    chili peppers, marinated mushrooms, etc
    1 unit
  • Marinara sauce
    1 unit

Method

1
Bring a large pot of salted water to a rolling boil over high heat. Prepare your pasta according to package directions until al dente, then drain and set aside, reserving about 1 cup of pasta cooking water.
12 minutes
2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add finely diced onion and sauté until softened and translucent, about 5 minutes.
5 minutes
3
Add minced garlic and red pepper flakes to the pan and cook, stirring constantly, until fragrant. Be careful not to burn the garlic.
2 minutes
4
Pour in crushed San Marzano tomatoes along with dried oregano, basil, salt, and black pepper. Stir to combine all ingredients thoroughly.
2 minutes
5
Reduce heat to low and allow the tomato sauce to simmer uncovered, stirring occasionally, until it thickens and the flavors meld together deeply.
25 minutes
6
Add the drained pasta directly into the sauce and toss to coat evenly, adding splashes of reserved pasta water as needed to achieve a silky, cohesive consistency.
3 minutes
7
Taste the dish and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Remove from heat.
2 minutes
8
Plate the pasta and finish with a generous drizzle of extra-virgin olive oil and freshly grated Parmesan cheese. Serve immediately while hot.

What Makes This Variant Distinct

  • Original variant
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