Shelly's Recipe

SPICY SOUTHWESTERN PASTA

Category: Pasta

1 1/2 tsp cumin
2 (14-oz) cans of tomato puree
1 large onion, finely chopped
3 garlic cloves, minced
1/4 tsp salt, ground pepper and red pepper flakes
2 tsp chili powder and dried oregano, crushed
1 (16-oz) can red enchilada sauce, your choice on mild or hot
1 (16-oz) can Pinto or blacks beans, rinsed and drained
1 (16-oz) can corn kernels
1 lb pasta of your choice
6 oz cheddar cheese

In a medium to large pot, over medium heat, add cumin and toast until you can smell the seasoning. 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 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 each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro sprigs look great as garnish!