Description
This One Pot Mexican Pasta is a flavorful and easy-to-make dish combining spicy jalapeno sausage, fire roasted tomatoes, black beans, and corn with tender rotini pasta, all simmered together in a creamy, cheesy sauce. Perfect for a comforting weeknight dinner that requires minimal cleanup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- pinch red pepper flakes (optional)
- 1 tablespoon garlic, minced
- 12 ounces jalapeno flavored sausage, sliced
- 2 1/2 cups chicken stock
- 1/2 cup half and half or heavy cream
- 14.5oz can fire roasted tomatoes
- 4oz can diced green chiles
- 8 ounces pasta (rotini)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15oz can black beans, drained and rinsed
- 15.25oz can sweet corn, drained and rinsed
- 1 cup cheddar cheese, shredded (divided)
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
- Heat the oil and cook onion: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add diced onion and cook, stirring occasionally, until the onion is soft and translucent.
- Add spices and garlic: Stir in ground cumin, ground coriander, red pepper flakes if using, and minced garlic. Sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Cook the sausage: Add the sliced jalapeno sausage to the skillet. Cook for another minute to brown slightly and develop flavor.
- Add liquids and main ingredients: Pour in the chicken stock and half and half (or heavy cream). Add the fire roasted tomatoes with their juices, diced green chiles, pasta, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the pasta: Bring the mixture to a boil. Once boiling, cover the skillet, reduce heat to medium, and simmer for about 15 minutes or until the pasta is tender and most of the liquid has been absorbed.
- Incorporate beans and corn: Stir in the drained and rinsed black beans and sweet corn. Continue heating for a few minutes to warm through. Taste and adjust seasoning if necessary.
- Add cheese: Turn off the heat. Stir in half a cup of shredded cheddar cheese until it melts and blends creamily throughout the pasta.
- Finish with remaining cheese and garnish: Sprinkle the remaining cheddar cheese over the top. Cover and let sit for about 5 minutes until the cheese melts. Garnish with chopped cilantro before serving.
Notes
- Use rotini or any short pasta that holds sauce well.
- Adjust the spice level by omitting or adding red pepper flakes.
- For a vegetarian option, substitute sausage with plant-based sausage or omit entirely.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Half and half can be substituted with heavy cream for a richer taste or milk for a lighter version.
