Spicy Southwestern Pasta
Submitted by leahgeneb
Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.
YIELD
1 servingsPREP
15 minCOOK
45 minREADY
60 minWhere Tex-Mex meets pasta night, good things happen.
This sauce starts with dry-toasted cumin, which fills your kitchen with that warm, earthy aroma before anything else even hits the pot. Tomato purée, chili powder, oregano, and enchilada sauce simmer down into a thick, spiced base, then beans and corn go in to bulk it up.
Ladle it over your favorite pasta, hit it with shredded cheddar, and garnish with fresh cilantro. It’s hearty, it’s vegetarian-friendly, and it scratches that taco craving without a single tortilla in sight.
Variations
- Add browned ground turkey or shredded chicken for a protein-packed version.
- Swap the cheddar for pepper jack to crank up the heat.
- Use black beans and pinto beans together for more texture and color.
Kitchen Tips
- Toast the cumin in a dry pot before adding anything else. That 30 seconds of toasting transforms the flavor from dusty to deeply nutty.
- Use mild or hot enchilada sauce depending on your heat tolerance. Both work beautifully here.
Ingredients
Directions
In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning (if using seeds, until golden brown).
Add 3 cups of the tomatoe purée, onion, garlic, salt, pepper, chili and pepper flakes, and oregano.
Mix well, bring to a simmer.
Reduce to a low heat, cook covered for 25 minutes.
Add the remaining ingreadients, excluding the cheese and pasta.
Mix well, cook for 10 minutes, add your cooked pasta.
Or, place 1 cup of the cooked pasta on a plate and top each serving with the sauce.
Sprinkle each plate with cheese, and serve.
Cilantro spriggs look great as garnish.
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