Southwestern Chorizo & Pepper Pasta
A smoky, spicy pasta dish blending Mexican chorizo, roasted bell peppers, and creamy avocado-lime sauce, reflecting the linguistic diversity of U.S. communities. This mexican-inspired pasta ready in about 55 minutes pairs pasta, Mexican chorizo, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz pasta
- 8 oz Mexican chorizo
- 2 bell peppers
- 1 medium avocado
- 1 lime
- 1/2 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1/4 cup cilantro
Instructions
- Step 1: Preheat oven to 400°F (200°C). Halve 2 bell peppers, remove seeds, and roast on a baking sheet for 25 minutes until charred and tender. Let cool, then dice.
- Step 2: Cook 12 oz pasta in boiling salted water for 7-8 minutes. Drain, reserving 1/2 cup pasta water.
- Step 3: In a skillet, cook 8 oz Mexican chorizo (crumbled) over medium heat for 5 minutes until browned. Add 1/2 diced onion and 2 minced garlic cloves, sautéing for 3 minutes until softened.
- Step 4: Stir in roasted bell peppers and 1/2 cup reserved pasta water. Add cooked pasta, tossing to coat. In a bowl, mash 1 avocado with 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 tsp salt. Mix into the pasta, adding more pasta water if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Southwestern Chorizo & Pepper Pasta take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Southwestern Chorizo & Pepper Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.
Can I substitute ingredients in Southwestern Chorizo & Pepper Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Southwestern Chorizo & Pepper Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Southwestern Chorizo & Pepper Pasta?
Mexican pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
