Mexican Chorizo & Tomato Pasta

Ingredients

• 8 oz Mexican chorizo
• 2 cloves garlic
• 14.5 oz canned diced tomatoes
• 1 tbsp tomato paste(optional)
• 1 tbsp olive oil(optional)
• 1 tsp dried oregano(optional)
• 1/2 tsp ground cumin(optional)
• 1/4 tsp red pepper flakes(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 6 oz pasta (penne or spaghetti)
• 2 tbsp fresh cilantro(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente; reserve about 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks (prep 10 minutes total), mince the garlic. Heat olive oil in a skillet over medium-high heat, add chorizo, and cook until browned and crumbled, 5–7 minutes.

3. 3

   Add garlic to the skillet and cook 30–60 seconds until fragrant. Stir in diced tomatoes, tomato paste, oregano, cumin, red pepper flakes, salt, and black pepper. Simmer until the sauce thickens slightly, about 10–12 minutes.

4. 4

   Toss drained pasta with the chorizo-tomato sauce. Add a splash of reserved pasta water as needed to loosen into a light sauce. Stir in cilantro and lime juice if using, then serve.