Cheesy Southwest Chorizo Pasta
This cheesy southwest chorizo pasta is rich, hearty, and packed with chorizo, black beans, corn, green chilies, and TONS of cheese.
Servings: 8 Servings
Ingredients
- 4 cups corkscrew Cavatappi pasta
- 12 ounce chorizo
- 1 red bell pepper, diced
- 1 onion, diced
- 2 tablespoons all purpose flour
- 14.5 ounce chicken broth
- 2 cups heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon cumin
- 15 ounce black beans, drained and rinsed
- 15 ounce whole kernel corn, drained
- 10 ounce Rotel tomatoes and green chilies
- 4 ounce diced green chiles
- 2 cups sharp cheddar cheese, shredded, divided
- 2 cups Monterey Jack cheese, shredded divided
Instructions
- Preheat the oven to 350 degrees.
- In a deep frying pan or cast iron skillet, over medium heat, cook chorizo until done and transfer to a bowl. Set aside.
- Drain grease, reserving 1 tablespoon.
- Add diced bell pepper and onions to the skillet and cook until tender.
- Sprinkle the veggies with flour and continue cooking for 2 minutes.
- Pour chicken broth and heavy cream into the skillet, and bring to a boil.
- Stir in seasonings, and continue to cook over medium low heat.
- Bring a large pot of water to a boil and cook pasta according to package directions for al dente. Drain and set aside.
- Add one cup each of both cheeses to the sauce. Stir to combine.
- Next, add the chorizo, black beans, corn, Rotel, and diced green chilies to the sauce. Stir.
- Add Rotel. Stir to combine.
- Pour cooked pasta into sauce mixture, stir to combine.
- Sprinkle the remaining cheddar and Monterey jack cheese over the top.
- Place in the preheated oven and bake for 20 minutes, 10 minutes covered, and 10 minutes uncovered, until the cheese is melty.
- Remove from the oven and enjoy with some crusty bread and a side salad.
Notes
Tips
- Cook the pasta just until al dente, so it doesn’t overcook in the oven.
- Shred your own cheese for the smoothest melt.
- Use fresh chorizo for the best flavor and texture.
- Let it rest 5 minutes before serving so the sauce thickens slightly.