Mexican Chorizo Pasta
Mexican Chorizo Pasta is a unique pasta recipe made with delicious pork chorizo, black beans, and cavatappi. It’s so easy – ready in 30 minutes!
30-Minute Pasta Recipe
Sometimes you make do with what you have on hand and, in this case, the results are delicious. This Mexican Chorizo Pasta combines south-of-the-border flavors with tender cavatappi for a fun twist on pasta night.
The closest comparison is bolognese – but in this case the meat sauce is made with rich Mexican chorizo which is a type of pork sausage. Unlike Spanish chorizo, which is cured, you buy Mexican chorizo raw and then simmer it in a pan.
The result is a rich and thick “sauce” that is delicious tossed with pasta. I put sauce in quotes because it’s not maybe what you think of a traditional pasta sauce. In terms of texture, it reminds me of a really thick bolognese but with a Mexican twist – add in some black beans and you get an easy 30 minute dinner.
Ingredients
- Cavatappi – this is a corkscrew shaped pasta, but any short pasta will work.
- Olive oil
- Thinly sliced onion
- Chopped garlic
- Dried oregano or Italian seasoning
- Chili powder
- Mexican chorizo
- Tomato paste
- Chicken broth
- Canned black beans
- Lime juice
- Chopped parsley
- Crumbled feta cheese.
How to Make It
Boil the pasta following the package directions. While it cooks, make the sauce.
Sauté the onions in a large pan until softened. Add the garlic, seasoning, and chili powder.
Add the chorizo and break it up as it cooks. If there is a lot of excess fat once it’s cooked, you can drain some off but leave at least a tablespoon in the pan.
Add the tomato paste and stir. Pour in the broth and bring the pan to simmer. Simmer the sauce until it reduces a bit and thickens.
Stir in the drained black beans and cooked pasta. Add half of the parsley and some lime juice. Stir and garnish with feta cheese before serving.
I hope you give this fun recipe a try!
Happy cooking,
More Recipes with Mexican Chorizo
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Mexican Chorizo Pasta
Mexican Chorizo Pasta is a unique pasta recipe made with delicious pork chorizo, black beans, and cavatappi. It’s so easy – ready in 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Saute
- Cuisine: American
Ingredients
- 8 ounces cavatappi
- 3 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 garlic cloves, chopped
- 1/2 teaspoon dried oregano or Italian seasoning
- 3/4 teaspoon chili powder
- 8 ounces Mexican chorizo, casings removed
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 can black beans, drained and rinsed
- 1 lime, sliced in half (one to use while cooking the other before the pasta is served)
- 1/3 cup chopped parsley
- 1 cup crumbled feta cheese
Instructions
- Boil the pasta following the package directions. While it cooks, make the sauce.
- Heat the oil in a large pan over medium-low heat. Add the sliced onions and cook them for a couple of minutes until softened. Add in the garlic, oregano, and chili powder. Stir and cook the seasoned onions for a couple more minutes.
- Add the chorizo and cook it, breaking it up, over medium heat. If there is excess fat, you can drain most of it off but leave a little in the pan.
- Once the chorizo is cooked, add the tomato paste and stir to combine. Add the chicken broth and stir. Bring it all to a simmer and allow it to cook until it starts to thicken.
- Add in the black beans, cooked and drained pasta, and half of the parsley, and squeeze half the lime over the top before removing from the heat.
- Before serving, squeeze a little more lime juice over the top of each bowl, along with a little parsley and feta cheese.
Notes
Adapted from Food & Wine
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 801
- Sugar: 8.6g
- Sodium: 1714.8mg
- Fat: 41.8g
- Saturated Fat: 15.6g
- Unsaturated Fat: 23.7g
- Trans Fat: 0g
- Carbohydrates: 73.2g
- Fiber: 11g
- Protein: 34.6g
- Cholesterol: 84.6mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in July 2014.