Ronald K. Brown/EVIDENCE’s Austin Warren Coats Shares His Taco Pasta Recipe
Austin Warren Coats is a self-proclaimed pasta head. “I love carbs,” says the Ronald K. Brown/EVIDENCE dancer. “I grew up doing gymnastics, and I ate a lot of spaghetti for quick energy. As I’ve gotten older, I love how easy pasta is to make and how you can add whatever you want.”
Coats likes to explore different recipes, drawing inspiration from friends, family, and food Instagram accounts as a jumping-off point to experiment with his favorite flavors. “I realized that pasta sauce and salsa are both tomato-based,” says Coats, “so I could use taco flavors from chorizo and salsa instead.”
During his time off between rehearsal and touring periods, Coats keeps a close eye on his food budget. He tries to spend between $30 and $50 on groceries each week, and he prefers dishes that make four or five servings. He often brings a container of his taco pasta to rehearsal and heats it up for lunch, adding a splash of water before microwaving. “As this pasta sits in the refrigerator, it develops flavor over time,” says Coats. “It just gets tastier.”
Spice Things Up
Coats has always loved spicy food. “I make things spicy, even when they’re not supposed to be,” he says. “When I cook for other people, I usually warn them that it’s probably spicier than they’re accustomed to.” Recently, Coats has turned to chili crisp oil as his spicy condiment of choice. “I add it to almost anything,” he says.
Ingredients
- 1/2 lb spaghetti or linguine
- 4–5 tbsps olive oil
- 2–3 cloves garlic, minced (Coats says that if you’d like, you can substitute the olive oil and fresh garlic for garlic-flavored olive oil.)
- 1 lb ground chorizo, beef, or pork
- 1–2 bell peppers or 1–2 onions, sliced (optional) “Including these depends on my budget,” says Coats.
- 1–2 1.41-ounce packets of Goya sazón
- salt, to taste
- cumin, to taste
- pepper, to taste
- 2–3 16-oz containers of salsa (Coats’ favorite brands are La Mexicana and Trader Joe’s.)
- fresh parsley, chopped, to taste (optional)
- crushed red pepper, to taste (optional)
Note: The spice level in this recipe is adjustable, depending on whether you buy mild, medium, or hot salsa.
Directions
- Boil water for pasta, and salt once the water reaches the boiling point. Cook according to the instructions on the box, or to your desired doneness.
- Place a medium or large saucepan over medium-high heat, and add olive oil. Add the minced garlic and cook just until aromatic (before the garlic starts to crisp).
- Add the ground meat, sliced peppers or onions (if using), sazón seasoning, and salt, cumin, and pepper to taste. Use a wooden spoon or a spatula to break up and stir the meat until it’s fully browned.
- Add the salsa, including its juices, and reduce the heat to a low simmer. (If adding the salsa makes the sauce too watery, just let it cook down a bit.) Stir, allowing the flavors to meld.
- Toss in the cooked and drained pasta, making sure it’s evenly coated.
- Remove from the heat, and plate. If desired, top with fresh chopped parsley and crushed red pepper flakes
