Spicy Southwestern Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 teaspoons cumin
• 1 (28 ounce) can crushed tomatoes
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (or to taste, i use more than that)
• 2 teaspoons chili powder (again, you may want more)
• 2 teaspoons oregano
• 1 (4 ounce) can diced green chilies
• 1 (7 ounce) can roasted red peppers, drained and diced
• 1 (16 ounce) can black beans, drained
• 1 1/2 cups frozen corn kernels
• 1/2 cup light sour cream
• 1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
• 1 1/2 cups shredded cheddar cheese (reduced fat version if you like)

Recipe

• 1 brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
• 2 add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
• 3 mix well and bring to a simmer.
• 4 reduce heat to low and cook, covered for about 15 minutes.
• 5 add green chiles, red peppers, beans and corn. mix well and cook for 5 more minutes.
• 6 remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
• 7 to serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
• 8 top with 3 tablespoons of the grated cheese.
• 9 i often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.