Pasta and sausage are cooked in one skillet in a matter of minutes. Serve some guacamole and salsa on the side.
1 tablespoon olive oil
1 pound bulk Fresh Mexican Chorizo, Chaurice, or purchased sausage
2 medium onions, finely chopped
4 garlic cloves, minced
2/3 pound vermicelli or angel hair pasta, broken into 2-inch lengths
1 tablespoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
2 chipotle chiles in adobo, finely chopped
11/2 cups Chicken Stock or purchased low-sodium stock
Salt and freshly ground black pepper to taste
2 cups grated Monterey Jack
1/4 cup chopped fresh cilantro
1. Heat oil in large covered skillet over medium-high heat. Crumble sausage into the skillet, and cook for 3 to 5 minutes, or until sausage browns. Remove sausage from the skillet with a slotted spoon, and set aside. Discard all but 2 tablespoons grease from the skillet.
2. Add onions and garlic to the skillet, and cook, stirring frequently, for 3 minutes, or until onions are translucent. Add pasta, oregano, and cumin. Cook, stirring constantly, for 2 to 3 minutes, or until pasta is lightly toasted.
3. Add tomatoes, tomato sauce, chipotle chiles, and stock to the pan, and bring to a boil over high heat, stirring occasionally. Return sausage to the skillet, reduce the heat to medium, and simmer for 8 to 10 minutes, or until pasta is soft and liquid has almost evaporated. Season to taste with salt and pepper, and stir in cheese. Sprinkle with cilantro, and serve immediately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.