Spicy Southwestern Pasta

Spicy Southwestern Pasta

Time: 30 mins

Ingredients

  • 1 1/2 teaspoons cumin
  • 1 (28 ounce) can crushed tomatoes
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (or to taste, I use more than that)
  • 2 teaspoons chili powder (again, you may want more)
  • 2 teaspoons oregano
  • 1 (4 ounce) can diced green chilies
  • 1 (7 ounce) can roasted red peppers, drained and diced
  • 1 (16 ounce) can black beans, drained
  • 1 1/2 cups frozen corn kernels
  • 1/2 cup light sour cream
  • 1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
  • 1 1/2 cups shredded cheddar cheese (reduced fat version if you like)

Directions

  • 1 Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
  • 2 Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
  • 3 Mix well and bring to a simmer.
  • 4 Reduce heat to low and cook, covered for about 15 minutes.
  • 5 Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
  • 6 Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
  • 7 To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
  • 8 Top with 3 tablespoons of the grated cheese.
  • 9 I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.
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