Bite You Back Pasta

Recipe printed from Jenn's Food Journey, adapted from Nibble Me This

13oz whole grain penne pasta
1/2 lb ground chorizo
1 jalapeno, roughly chopped (I left the seeds in.. I like living dangerously!)
1 red sweet pepper, seeds removed and roughly chopped
1 garlic clove, finely minced
1/2 teaspoon homemade taco seasoning
1/2 teaspoon dried oregano
2 oz goat cheese
2 Tablespoons sour cream


Cook pasta according to package directions.  Drain, reserving 1/2 cup of the pasta water.  Set aside.

In a large, deep skillet, cook the chorizo over medium heat for 3 minutes.  Add the jalapeno and sweet pepper.  Cook another 3-4 minutes or until the chorizo is cooked through.  Add the garlic, taco seasoning, and oregano.  Stir to combine and cook for 1 minute.  Add the goat cheese and stir until cheese is melted.  Stir in the sour cream.  Remove from heat, add the drained pasta to skillet and toss to coat.  If the sauce is too thick, thin it out with a little pasta water.  Transfer to plates or bowls and enjoy!