Cavatappi with Chorizo and Black Beans

Ingredients

• 1 cup black beans drained and rinsed canned
• 0.5 pound pasta 
• 1 cup chicken broth low-sodium homemade canned
• 0.8 teaspoon chili powder 
• 3 tablespoons cooking oil 
• 0.5 pound cured chorizo hard cut into thin slices
• 0.3 cup parsley fresh chopped
• 2 cloves garlic chopped
• 1 tablespoon juice of lime 
• 1  onion sliced thin
• 0.5 teaspoon oregano dried
• 1 teaspoon salt 
• 1 tablespoon tomato paste 

Equipment

• frying pan
• pot
• aluminum foil

Directions

1. In a large frying pan, heat the oil over moderately low heat.
2. Add the onion and saut until it begins to soften, about 3 minutes. Stir in the garlic, oregano, and chili powder and cook, stirring, for 2 minutes.
3. Add the chorizo, tomato paste, and broth to the pan and stir. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.
4. Add the black beans, the lime juice, and the salt and remove the pan from the heat.
5. In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes.
6. Drain; toss with the sauce and parsley.
7. Test-Kitchen Tips: For firm canned black beans rather than the usual mushy, overprocessed specimens, we prefer the Goya brand.: If you use tomato paste in small quantities, consider buying a tube of one of the imported Italian brands. The tube lasts a long time in the refrigerator, just like anchovy paste, so you won't have to open a whole can for one or two tablespoons.
8. Wine Recommendation: A sparkling wine or crisp sauvignon blanc from California--or even a Mexican beer--is a good foil for this spicy dish.