1 tablespoon vegetable oil
1 7-oz package fideo pasta (or 7 oz of angel hair pasta, broken into short pieces)
1 9-oz chorizo sausage (omit for vegetarian version)
1/4 of a yellow onion, diced
1 teaspoon ground cumin
1/2 cup Red Duck Spicy Ketchup
2 1/2 cups water
Queso Fresco, avocado, cilantro, and/or lime wedges, for serving

In a large saucepan over medium-high heat, heat up the oil. Add dry pasta, chorizo, onion, and cumin, and cook, stirring constantly, until onion is softened and pasta starts to brown. Add Red Duck Spicy Ketchup and water, bring mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10 minutes or so, until the liquid is absorbed and pasta is tender.

Serve topped with Queso Fresco, avocado, cilantro, and/or lime wedges, as desired. Serves 4.