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Recipe submitted by larcherr@craft.camp.clarkson.edu (Roxanne Larcher)

Spicy Southwestern Pasta

Ingredients (use vegan versions):

    1 1/2 teaspoons cumin
    2 14-ounce cans of tomatoe puree
    1 lrg onion, finely chopped
    3 garlic cloves, minced
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1/4 teaspoon red pepper flakes (or red chili) to taste
    2 teaspoons chili powerd
    2 teaspoons 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

Directions:

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 tomatoe 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 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.  Cilantro spriggs look great as garnish!

This recipe was adapted from Jeanne Jones _Cook It Light, Pasta, Rice, and Beans_.

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