1/2poundfresh Mexican chorizouncooked, removed from casings and crumbled
1jar Molli Morelos cooking sauce
1 1/2cupsheavy cream
1large avocadopeeled and pitted, diced
1cupgrated cotija cheese or parmesan cheese
Freshly ground black pepper
Bring 1 gallon of water to boil in a large pot. Add 1½ tablespoons of salt.
While the water boils, place crumbled chorizo in a large skillet over medium heat. Cook the chorizo until fully browned (about 5 minutes). Add the Molli Morelos sauce and heavy cream. Bring to a boil, then lower heat to a gentle simmer for 3-5 minutes, stirring occasionally, or until the sauce has reduced and thickened slightly. Remove from heat.
Add the pasta to the boiling water and cook per package directions. Drain, reserving 1 cup of the pasta water, and add the cooked pasta to the sauce and return to the heat for 1-2 minutes, tossing to coat well. Add a little bit of the reserved pasta water to thin the sauce if it seems too thick.
Remove from heat, stir in the cotija cheese, and season with black pepper and additional salt to taste. Garnish with diced avocado after serving. Provecho!