Mexican Style Pasta
Ingredients
- 400 gDried pasta (fusilli or penne type)
- 400 gGround beef 15% fat (fresh)
- 100 gChorizo (small cubes)
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 1 pcRed bell pepper (strips)
- 1 pcGreen bell pepper (strips)
- 250 gRed bean (cooked and drained)
- 150 gCorn (drained)
- 500 mlTomato juice
- 100 gCheddar cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 tbspCumin ground
- 1 tbspSmoked paprika
- 1 pinchHot chili pepper (to taste)
- 1 pcFresh cilantro (chopped)
Method
Short pasta coated in a rich beef and chorizo sauce. The chorizo's red oil colors the meat while the corn provides a crunch that contrasts with the melted cheddar.
- 1
In a hot skillet with oil, brown the ground beef and chorizo. The meat should color without boiling in its own juices; the chorizo should release its characteristic red oil.
- 2
Add the onion, garlic, and peppers. Let them soften for 5 minutes. They should become translucent and soak up the meat fats.
- 3
Pour in the tomato juice, cumin, paprika, and chili. Stir in the kidney beans and corn. Simmer over low heat until the sauce coats the back of a spoon.
- 4
While the sauce reduces, cook the pasta al dente in boiling water. Drain and toss them directly into the skillet. Mix so every pasta piece is well coated.
- 5
Off the heat, sprinkle with cheddar and chopped cilantro. The cheese should melt and create strings when serving.
Frequently asked questions
How do you get this dish right?
- Never rinse your pasta; the residual starch helps the Mexican sauce adhere better.
- If the sauce reduces too quickly, add a ladle of pasta cooking water to loosen it up.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Add a splash of water before reheating.
