1 ¼ Box Barilla® campanelle 1 Tsp.Cumin powder 10 oz.Ground beef 1 pkg.Sazon 10 oz.Chorizo ½ CupParmigiano cheese, granted 2 Tbsp.Extra virgin olive oil ¾ Cupdry white wine 1 ½ Yellow onions, small dice 1 Cup pasta cooking water 3 garlic cloves, minced ½ Cup olives with pimento, sliced thin 2 ripe plantains, small dice ½ Cupcilantro, chopped Salt & black pepper to taste
In a skillet over medium heat add olive oil, onion and garlic. Cook for 1-2 min.
Add chorizo and ground beef. Brown and break apart.
Add plantains and cook an additional 1-2 minutes, then add white wine and reduce by half.
Add olives, cumin, sazon, salt, pepper and mix well.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve a cup of the pasta cooking water.
Add the reserved cooking water to the sausage mixture, followed by the drained pasta.
Finally, add ½ of the cilantro and ½ of the cheese to the pasta.
Mix well and garnish with the remaining cheese and cilantro.