Spicy Southwestern Pasta

• 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)

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.

cumin, tomatoes, onion, garlic, salt, pepper, red pepper, chili powder, oregano, green chilies, red peppers, black beans, corn kernels, light sour cream, pasta, cheddar cheese

Taken from www.food.com/recipe/spicy-southwestern-pasta-188997 (may not work)