Calendar Recipe Box Shopping List Address Book

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.
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 21 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

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.

Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?


Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe

Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe


Simply fill out the required fields to begin enjoying the benefits of – it’s fast and it’s free.
* required

Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.