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.
SautƩ 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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PrintMexican 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
Keywords: cavatappi with mexican chorizo and black beans, chorizo pasta recipe
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.
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