Cavatappi with Chorizo and Black Beans

By karen1

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

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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.