Bring the salted water to a rolling boil and cook your pasta according to the instructions on the package (mine was cooked for 11 minutes for Al Dente).
Strain and separate into two bowls.
Chorizo Bolognese
In a pan over medium heat, cook your Mexican chorizo in 2 tsp of olive oil until the meat is crumbly (3-5 minutes).
Mix in the garlic, stir for 30 seconds.
Mix in your onions and cook until they are translucent (1-2 minutes). Set aside until you are ready to serve.
Add in your red pepper flakes and crushed tomatoes. Mix then simmer for 7-10 minutes on medium heat (the longer you simmer, the chunkier it will get).
To serve
Spoon your Chorizo Bolognese over the pasta, top with a copious amount of Cotija and a touch of chopped cilantro.