Mexican Chorizo Pasta with Roasted Peppers

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. 3

   Add the chopped white onion and sauté for 3-4 minutes until softened.

4. 4

   Add the minced garlic and cook for another 1 minute until fragrant.

5. 5

   Remove the casing from the Mexican chorizo, crumble it into the skillet, and cook for 5-6 minutes until browned and cooked through.

6. 6

   Slice the roasted red bell peppers into strips and add them to the skillet. Stir in the chili powder and cook for 2 minutes to combine flavors.

7. 7

   Add the drained pasta to the skillet and toss everything together until the pasta is well coated with the chorizo and pepper mixture.

8. 8

   Remove from heat and sprinkle with chopped cilantro.

9. 9