Recipes Cavatappi with Chorizo and Black Beans 5.0 (1,389) Add your rating & review The full, earthy Tex-Mex flavors of chorizo, black beans and chili blend perfectly, if somewhat unexpectedly, with corkscrew-shaped macaroni.Plus: More Pasta Recipes and Tips By Food & Wine Editors Updated on February 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Chas Plummer. Food styling by Alison Attenborough. Yield: 4 Ingredients 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 Directions 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. Notes Test-Kitchen Tips • 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. Suggested Pairing A sparkling wine or crisp Sauvignon Blanc from California—or even a Mexican beer—is a good foil for this spicy dish. Rate it Print