Best Spicy Southwestern Pasta Recipes

Spicy Southwestern Pasta image

Provided by pattikay in L.A.

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

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)

Steps:

Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
Mix well and bring to a simmer.
Reduce heat to low and cook, covered for about 15 minutes.
Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
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.
To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
Top with 3 tablespoons of the grated cheese.
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.

Nutrition Facts : Calories 443.7, Fat 10.3, SaturatedFat 5.7, Cholesterol 27.3, Sodium 946.6, Carbohydrate 70.7, Fiber 8.4, Sugar 5.9, Protein 19.3

Southwestern Pasta with Spicy Pumpkin Seeds image

Provided by Martha Stewart

Time 1m

Number Of Ingredients 9

2 pounds plum tomatoes, cored, halved lengthwise, then halved crosswise
1 bunch scallions, cut into 2-inch pieces (1 1/2 cups)
6 garlic cloves, quartered
1 tablespoon olive oil
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
12 ounces gemelli or other short tubular pasta
1 cup crumbled goat cheese
1/3 cup Spicy Pumpkin Seeds

Steps:

Preheat oven to 400 degrees. On a rimmed baking sheet, combine tomatoes, scallions, garlic, oil, pepper flakes, 2 teaspoons salt, and 1/4 teaspoon pepper. Toss to coat. Bake until softened, tossing halfway through, 30 to 40 minutes
Meanwhile, cook pasta. Drain; return to pot. Toss with tomato mixture and cheese; season with salt and pepper. Divide among bowls; sprinkle with pumpkin seeds.