Cavatappi with Chorizo and Black Beans
- SERVINGS: 4
The full, earthy Tex-Mex flavors of chorizo, black beans and chili blend perfectly, if somewhat unexpectedly, with corkscrew-shaped macaroni.
- 3 tablespoons cooking oil
- 1 onion, sliced thin
- 2 cloves garlic, chopped
- 1/2 teaspoon dried oregano
- 3/4 teaspoon chili powder
- 1/2 pound cured chorizo or other spicy hard sausage such as pepperoni, casings removed and sausage cut into thin slices
- 1 tablespoon tomato paste
- 1 cup canned low-sodium chicken broth or homemade stock
- 1 cup canned black beans, drained and rinsed
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 pound cavatappi
- 1/3 cup chopped fresh parsley
- In a large frying pan, heat the oil over moderately low heat. Add the onion and sauté until it begins to soften, about 3 minutes. Stir in the garlic, oregano, and chili powder and cook, stirring, for 2 minutes.
- Add the chorizo, tomato paste, and broth to the pan and stir. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes. Add the black beans, the lime juice, and the salt and remove the pan from the heat.
- In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain; toss with the sauce and parsley.
For firm canned black beans rather than the usual mushy, overprocessed specimens, we prefer the Goya brand.
If you use tomato paste in small quantities, consider buying a tube of one of the imported Italian brands. The tube lasts a long time in the refrigerator, just like anchovy paste, so you won't have to open a whole can for one or two tablespoons.
A sparkling wine or crisp Sauvignon Blanc from Californiaor even a Mexican beeris a good foil for this spicy dish.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.