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Source: Food and Wine Quick from Scratch

Cavatappi with Chorizo and Black Beans
The full, earthy Tex-Mex flavors of chorizo, black beans, and chili blend perfectly, if somewhat unexpectedly, with corkscrew-shaped macaroni.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 21 minutes
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3 tablespoons cooking oil
1 onion, sliced thin
2 garlic cloves, chopped
1/2 teaspoon dried oregano
3/4 teaspoon hot chili powder
1/2 pound chorizo, casings removed and sausage cut into thin slices
1 tablespoon tomato paste
1 cup canned low sodium chicken broth
1 cup canned black beans, drained and rinsed
1 tablespoon lime juice
1 teaspoon salt
1/2 pound cavatappi
1/3 cup fresh parsley, chopped




In a large frying pan, heat the oil over moderately low heat. Add the onion and saute
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.


Wine Recommendation: A sparkling wine or crisp sauvignon blanc from California - or even a Mexican beer - is a good foil for this spicy dish.


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