Rigatoni with Spicy Black Bean Tomato Sauce

Fusion cuisine, food that is made by combining elements from the cuisines of different cultures, is an innovative technique that has become more popular in the food world over the past couple of decades. From sushi burritos, to beef bulgogi tacos, to chicken tikka masala pizza, it has united many different countries, cultures, and religions. While sometimes this fusion is intentional, it is also often the historical result of the intermixing of different cultures through human migration (e.g., Indo-Chinese food).

When done right, it can bring together very contrasting types of food or ingredients that aren’t traditionally used together, to make an amazing and unexpected new creation. In this dish, pasta (native to the Italian cuisine) is married with a sauce composed of Latin-American style ingredients, such as black beans, jalapeño, lime, cilantro, and various spices. This spicy tomato sauce coats the pasta perfectly, and a wide tubular-shaped pasta like rigatoni allows for the small black beans to fit inside ever so perfectly.

Serves: 4

Ingredients:

• 1/4 cup extra-virgin olive oil

• 1/2 medium red onion, finely diced (~ 3/4 cup)

• 1 medium jalapeño, deseeded (if desired) and finely diced

• 1 medium orange bell pepper, finely diced

• 1 chipotle in adobo, finely minced into a paste-like consistency

• 3 medium garlic cloves, finely minced

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 3 tablespoon lime juice and 1 tablespoon zest (from 1 large lime)

• 1 15-oz. can black beans

• 1 14.5-oz. can whole peeled San Marzano tomatoes (hand-crushed into small pieces)

• 1 tablespoon Mexican oregano, finely chopped (remove any large woody pieces)

• 1 lb. rigatoni (preferably mezzi)

• 1/4 cup cilantro, finely chopped

• Kosher salt

• Freshly ground black pepper

• Optional:

  • Queso cotija, finely crumbled

  • Avocado, cut into large chunks

Instructions:

1. Bring a large pot of water to a boil and toss in a handful of salt.

2. Heat the olive oil in a Dutch oven or another large pot or skillet over medium heat. Add the red onion, jalapeño, and bell pepper and season with kosher salt and freshly ground black pepper. Cook, stirring constantly, until the vegetables are softened and slightly translucent, around 6-8 minutes.

3. Add chipotle in adobo and garlic and continue to cook, stirring often, for another 2-3 minutes.

4. Add ground cumin and smoked paprika, stirring constantly, until the spices are fragrant and the vegetables begin to partially clump up.

5. Deglaze the pot with lime juice, scraping anything that may be stuck to the bottom, and stir to thoroughly combine.

6. Add in the black beans along with Mexican oregano and lime zest, stirring to combine (optional: crush some of the beans against the pot with the back of a wooden spoon to create an end sauce with a thicker consistency).

7. After crushing the whole tomatoes with your hands in a separate bowl, add to the pot and mix to combine.

8. Cover the pot with a lid and bring to a low simmer.

9. Meanwhile, add pasta to the pot of salted, boiling water and cook until fully softened but still has a slight bite to it (i.e., al dente), around 1 minute short of its listed cook time, stirring occasionally to prevent it from sticking. Drain pasta, reserving 1 cup of the cooking water.

10. Season tomato sauce to taste with Kosher salt and freshly ground black pepper (make sure to actually taste it before moving to the next step).

11. Add pasta to the sauce and thoroughly mix together. While stirring, add small amounts of the pasta water until sauce thickens and becomes glossy, coating the pasta.

12. Mix in the cilantro.

13. Serve in bowls, optionally top with queso cotija, avocado chunks, or more fresh cilantro, and enjoy!