Bring a large pot of salted water to a boil. Add your pasta and cook for about 11 minutes, or until tender with no crunch. Before straining, reserve 1/3 cup of pasta water, then drain and set aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a small pan with a splash of oil over medium-high. Add your taco meat and cook for 8–10 minutes, stirring occasionally, until browned.

In a large pan over medium-high heat, add a splash of oil and your sauce. Cook for 2 minutes, then add the pasta and reserved pasta water (or 1/4 cup regular water if needed). Stir well and cook for ~4 minutes, until the sauce thickens and coats the pasta.

Serve by placing the pasta in a bowl, topping with taco meat, then finishing with diced tomatoes, sour cream, cilantro, shallot, and a pinch of salt and pepper.