Name: Mexican Chorizo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

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
Ingredients
How to Make It
More Recipes with Mexican Chorizo

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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