Creamy, spicy, and hearty, this one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, lightly spiced sauce. It's bold without being heavy, comes together quickly, and is perfect for an easy weeknight dinner with big flavor.
Jump to:
MARY'S TWO CENTS
This is a frugal recipe, largely driven by the chorizo and cheese. Using store-brand beans, frozen corn, and pasta keeps costs down. If needed, reducing the cheese slightly or substituting half-and-half for cream can lower the overall cost without sacrificing much flavor.
INGREDIENTS
See the recipe card for quantities and measurements.
INGREDIENT NOTES
- Chorizo - This recipe is written specifically for fresh Mexican chorizo, not Spanish chorizo. Mexican chorizo is a raw, seasoned pork sausage that cooks and renders fat, forming the base of the sauce. Spanish chorizo is cured and firm, and it will not break down or release enough fat to properly flavor the dish. If your chorizo comes in casings, remove them before cooking.
INSTRUCTIONS FOR Tex Mex Pasta Skillet
- Brown the chorizo pver medium/high heat.
- Add the onion, peppers, and garlic and cook to soften.
- Add the canned tomatoes and spices.
- Add the cream, corn, and black beans. Simmer.
- Add the pasta and cheese off the heat.
- Rest briefly before garnishing and serving.
SWAP IT OUT
- If Mexican chorizo is unavailable, use another fresh, raw sausage such as spicy Italian or breakfast sausage and increase the taco seasoning slightly to compensate for lost spice.
- Heavy cream can be replaced with half-and-half for a lighter sauce, though it will be thinner. Will also cut calories!
- Monterey Jack may be swapped for pepper jack, Colby Jack, or a mild shredded cheddar.
- Black beans can be replaced with pinto beans or kidney beans.
- Green bell pepper may be swapped for poblano or red bell pepper for a sweeter flavor.
CHANGE IT UP
- Add sliced jalapeño or chipotle powder for more heat.
- Stir in a handful of baby spinach at the end until just wilted.
- For a baked finish, transfer the skillet to a 400°F oven for 8-10 minutes after adding cheese, just until bubbly.
- For a slightly tangier sauce, add a spoonful of sour cream or crema just before serving.
- Swap the cavatappi for penne, rotini, or shells if needed.
STORAGE
Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce, stirring halfway through so it heats evenly. Avoid high heat, which can cause the cream sauce to separate.
Top tip
Brown the chorizo thoroughly before adding anything else and let it sit undisturbed for a minute or two at a time. That rendered fat is what flavors the entire dish, and it keeps the finished sauce rich instead of flat.
Equipment
- 8-10-inch cast-iron skillet, about 2 inches deep
- Large pot for boiling pasta
- Wooden spoon or heat-resistant spatula
- Colander
Ingredients
- ½ pound fresh Mexican chorizo sausage casings removed
- ½ cup yellow onion chopped
- ¼ cup bell pepper seeded and chopped
- 1 cloves garlic minced
- 5 ounces canned tomatoes with green chiles
- ½ teaspoon kosher salt
- ½ teaspoon taco seasoning blend
- ½ teaspoon dried oregano Mexican, if available
- ½ cup heavy whipping cream
- ½ cup frozen yellow corn kernels
- ¾ cup black beans rinsed and drained
- 8 ounces cavatappi pasta cooked according to package directions
- 1 cup shredded Monterey Jack cheese avoid pre-shredded
- Garnish: lime wedges, chopped fresh cilantro
Instructions
- Set an 8-10 inch skillet over medium-high heat. Add the chorizo and cook, breaking it up, until browned and crumbly, about 6-7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
- Add the onion and bell pepper and cook until softened, about 4-5 minutes. Stir in the garlic and cook for about 30 seconds.
- Add the tomatoes with green chiles, salt, taco seasoning, and oregano. Stir and simmer for about 2-3 minutes.
- Pour in the cream, then add the corn and black beans. Bring to a gentle simmer.
- Remove from heat. Fold in the cooked pasta, then stir in the cheese until melted and creamy.
- Let rest for a minute or two before serving. Garnish with sour cream cilantro, lime wedges, and/or Cotija cheese.
Notes
Nutrition
FAQ
No. Spanish chorizo is cured and will not break down or release fat, which is essential to the sauce.
Yes, but it's best served fresh. Reheat gently with a splash of cream or milk to loosen the sauce.
Use mild Mexican chorizo and reduce or omit the taco seasoning.
Freezing is not recommended. Cream-based sauces can separate and become grainy when thawed.
Related
Looking for other Tex-Mex recipes? Try these:
Comments
No Comments