Spicy Southwestern Pasta
1 1/2 ts Cumin
2 cn Tomato puree (14 oz ea)
1 lg Onion; finely chopped
3 cl Garlic; minced
1/4 ts Salt
1/4 ts Freshly ground pepper
1/4 ts Red pepper flakes; to taste -OR-
Red chili; to taste
2 ts Chili power
2 ts Dried oregano; crushed
16 oz Can red enchilada sauce
16 oz Can pinto beans
16 oz Can corn kernels
1 lb Pasta; your choice
6 oz Reduced or fat-free cheddar cheese (optional)
This has been tested and even my pro-meat-eater hubby and son ate
2nds and 3rds!
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 tomato 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!
From:
[email protected] (Roxanne Larcher)
Date: Tue, 12 Jul 94 15:42:27 EDT
Adapted from Jeanne Jone's _Cook It Light, Pasta, Rice, and Beans_
