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
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_.