Mexican Chorizo Pasta

a bowl of mexican chorizo pasta.

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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!


  • 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


  1. Boil the pasta following the package directions. While it cooks, make the sauce.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Before serving, squeeze a little more lime juice over the top of each bowl, along with a little parsley and feta cheese.


Adapted from Food & Wine