Spicy Southwestern Pasta

Recipe: Spicy Southwestern Pasta


  • 1 1/2 t Cumin
  • 2 14-ounce cans of tomatoe
  • Puree 1 lg Onion, finely chopped
  • 3 Garlic cloves, minced
  • 1/4 t Salt
  • 1/4 t Freshly ground pepper
  • 1/4 t Red pepper flakes (or red Chili) to taste 2 t Chili poweder
  • 2 t Oregano (dried and crushed)
  • 1 16-ounce can of red Enchilada sauce
  • your choice On mild or hot 1 16-ounce can of beans (I Used Pintos)
  • 1 16-ounce can of corn Kernels
  • 1 lb Pasta of your choice
  • 6 oz Reduced or fat-free cheddar Cheese(Optional)


  1. 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).
  2. 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.
  3. Add the remaining ingreadients, excluding the cheese and pasta.
  4. 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.
  5. Sprinkle each plate with cheese, and serve.

Number of servings (yield): 4

Meal type: snack

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)