Pasta in Southwestern Sauce

A no-oil pasta sauce that uses dry sherry as the saute medium instead of olive oil, which keeps the dish light without losing flavor. The sherry deglazes while the shallots and garlic cook, adding a layered, almost wine-like complexity you don’t get with plain oil. Sun-dried tomatoes (not oil-packed) bring concentrated umami depth and act as a flavor multiplier alongside the fresh chopped tomatoes.

The jalapeno is the Southwestern twist that pushes this beyond standard marinara. Two tablespoons of finely chopped jalapeno give a warm-but-not-burning heat that builds gradually as you eat. Tossing the pasta into the skillet rather than plating sauce on top means the noodles absorb the seasoning all at once and stay coated.

Chef Tips

• Soak the sun-dried tomatoes in hot water for 10 minutes if they’re rock-hard. Just enough to soften, not rehydrate fully.
• Seed the tomatoes before chopping. Tomato seeds and excess juice make watery sauce.
• Save ½ cup of pasta water before draining. A splash thins the sauce and helps it coat the pasta if it looks too thick.
• Adjust the jalapeño to your heat tolerance. Two tablespoons is medium; remove the seeds and ribs for milder.

Variations

• Use chipotle in adobo (1 chopped pepper plus 1 teaspoon adobo sauce) in place of jalapeño for smoky heat.
• Stir in ½ cup of cooked black beans and ½ cup roasted corn to make this a complete Southwestern bowl.
• Top with crumbled queso fresco or cotija cheese for finishing salt and creaminess.