Recipe Hot and Spicy Spicy Southwestern Pasta

Spicy Southwestern Pasta Hot

A recipe for Spicy Southwestern Pasta. Follow the simple recipe instructions for Spicy Southwestern Pasta shared by other home cooking experts.


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 (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*


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 each serving with the sauce. Sprinkle each plate with cheese, and serve. Cilantro sprigs look great as garnish!

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