• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spicy Southwestern Pasta #2

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 1/2 ts Cumin
  • 2 cn 14-ounce tomato Puree
  • 1 lg Onion; finely chopped
  • 3 Cloves garlic; minced
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1/4 ts Red pepper flakes (or red
  • -Chili) to taste
  • 2 ts Chili powerd
  • 2 ts Oregano (dried and crushed)
  • 1 cn 16-ounce red Enchilada
  • -sauce; your choice On mild
  • -or hot
  • 1 cn 16-ounce beans (I Used
  • -Pintos)
  • 1 cn 16-ounce corn Kernels
  • 1 lb Pasta of your choice
  • 6 oz Reduced or fat-free cheddar
  • -Cheese *optional*



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 puree, 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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