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Spicy Southwestern Pasta




Source of Recipe


Piper


List of Ingredients




Spicy Southwestern Pasta


1 1/2 Tsp. Cumin
2 14-ounce cans of tomato Puree
1 lg. Onion, finely chopped
3 Garlic cloves, minced
1/4 Tsp. Salt
1/4 Tsp. Freshly ground pepper
1/4 Tsp. Red pepper flakes (or red chili) to taste
2 Tsp. Chili powder
2 Tsp. Oregano (dried and crushed)
1 16-ounce can of red
Enchilada sauce, your choice on mild or hot
1 16-ounce can of beans
1 16-ounce can of corn Kernels
1 lb. Pasta of your choice
6 oz Reduced or fat-free cheddar Cheese *optional*


Recipe




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 tomatoes 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 ingredients, 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 with the sauce.

Sprinkle each plate with cheese, and serve.