Quick Southwest Pasta

Sam Jones/Quinn Brein


1 pound small shell pasta
1 pound chorizo pork sausage, sliced
1/4 onion, diced
2 cloves garlic, minced
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15 ounces) tomato sauce
1 can (4 ounces) diced green chiles
1 cup frozen corn
1 teaspoon salt
1/2 teaspoon dark chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper
1/4 cup Cotija cheese, for topping
15 sprigs cilantro, chopped, for topping


Prepare pasta according to package directions. Drain and set aside.
In a skillet over medium heat, cook chorizo until browned. Add onions and cook for 5 minutes, or until translucent. Add garlic and cook for 2 minutes. Add black beans, tomato sauce, green chiles, corn, salt, chili powder, oregano, cumin, pepper, and 1 cup of water to skillet. Cook for 15 minutes. Add pasta and cook for 3 minutes.
Serve individual portions topped with Cotija and cilantro.


Makes 6 servings.

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