3 tbsp. cooking oil
1 onion, sliced thin
2 cloves garlic, chopped
1/2 tsp. dried oregano
1/4 tsp. chili powder
1/2 pound cured chorizo or other spicy hard sausage, casings removed and sausage cut into thin slices
1 tbsp. tomato paste
1 cup canned low-sodium chicken broth or homemade stock
1 cup canned black beans, drained and rinsed
1 tbsp. lime juice
1 tsp. salt
1/2 pound cavatappii (or other fun pasta shape)
1/3 cup chopped fresh parsley

In a large frying pan, heat the oil over moderately low heat.  Add the onion and saute until it begins to soften, about 3 minutes.  Stir in the garlic, oregano and chili powder and cook, stirring, for 2 minutes.

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.  Add the black beans, the lime juice, and the salt and remove the pan from the heat.

In a large pot of boiling water, cook the cavatappi until just done, about 13 minutes.  Drain; toss with the sauce and parsley.