Best 12 Pasta In Southwestern Sauce Recipes

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Indulge in the vibrant flavors of the Southwest with this tantalizing pasta dish. A harmonious blend of zesty spices, tender chicken, and al dente pasta creates a culinary masterpiece that will tantalize your taste buds. The unique Southwestern sauce, crafted with a symphony of chili powder, cumin, and paprika, adds a delightful smokiness and warmth to every bite. Explore the versatility of this recipe with three variations: a classic version for a traditional Southwestern experience, a creamy version for a richer, more decadent flavor, and a vegetarian version for a hearty and flavorful meatless option. Each variation promises a unique culinary journey that will transport you to the heart of the Southwest.

Let's cook with our recipes!

PASTA IN SOUTHWESTERN SAUCE



Pasta in Southwestern Sauce image

From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.

Provided by Aunt Cookie

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1/4 cup dry sherry
1 teaspoon olive oil
1 tablespoon fresh garlic, minced
1/4 cup shallot, minced
4 sun-dried tomatoes packed in oil, drained and coarsley chopped
2 tablespoons pickled jalapeno peppers, finely chopped
2 large tomatoes, seeded and coarsley chopped
1/2 lb fresh pasta
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the sherry and oil in a heavy skillet over med-high until it boils.
  • Saute the garlic and shallots for 3 minutes, stirring.
  • Add the both types of tomatoes and the jalapenos.
  • Reduce heat to low, and cook for 20 minutes. Stir occasionally.
  • While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky.
  • Drain the pasta, rinse briefly with hot water, and drain again.
  • Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs.
  • Toss pasta and sauce together, then serve immediately.

Nutrition Facts : Calories 541.7, Fat 6.2, SaturatedFat 0.9, Cholesterol 82.8, Sodium 203.7, Carbohydrate 80.2, Fiber 3.1, Sugar 6.2, Protein 15.9

SOUTHWESTERN PASTA & CHEESE



Southwestern Pasta & Cheese image

"I decided to give my old mac 'n' cheese recipe a new twist by including some of my favorite Southwestern ingredients. I especially like the smoky flavors of the chipotle and bacon...my family loves it all!" Serve with a salad or veggie. Naomi Reed - McMinnville, Oregon

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

3-1/3 cups uncooked bow tie pasta
1 medium sweet red pepper, chopped
8 green onions, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
1 teaspoon chili powder
1 teaspoon minced chipotle pepper in adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
2-1/4 cups fat-free milk
1 cup shredded sharp cheddar cheese, divided
4 center-cut bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

  • Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 240 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 327mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SOUTHWESTERN SPAGHETTI



Southwestern Spaghetti image

Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. -Beth Coffee, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 10

3/4 pound lean ground beef (90% lean)
2-1/4 cups water
1 can (15 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1 package (7 ounces) thin spaghetti, broken into thirds
1 pound zucchini (about 4 small), cut into chunks
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 600mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

RIGATONI WITH SOUTHWESTERN-STYLE GROUND-TURKEY SAUCE



Rigatoni with Southwestern-Style Ground-Turkey Sauce image

Categories     Pasta     Tomato     turkey     Quick & Easy     Spice     Summer     Cilantro     Gourmet

Yield Serves 2

Number Of Ingredients 13

1/2 cup minced red onion
2 tablespoons olive oil
1 garlic clove, minced
1 small red bell pepper, cut into 1/4-inch diced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne
3/4 pound ground turkey
1 14-ounce can plum tomatoes including-the juice
1 pinch of dried hot red pepper
1/4 cup finely chopped fresh coriander plus coriander sprigs for garnish if desired
1/4 pound rigatoni
coarsely grated Monterey Jack for sprinkling the pasta

Steps:

  • In a large skillet cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the garlic, the bell pepper, the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 1 minute. Add the turkey and cook the mixture over moderately high heat, stirring and breaking up the turkey with a wooden spoon, for 3 to 4 minutes, or until the turkey is no longer pink. Stir in the tomatoes with the juice, breaking them up, the red pepper flakes, the chopped coriander, and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 minutes, or until it is thickened.
  • While the sauce is simmering, in a kettle of boiling salted water cook the rigatoni untul it is al dente, drain it well, and divide it between 2 bowls. Divide the sauce between the bowls, sprinkle it with the Monterey Jack, and garnish each serving with a coriander sprig.

SOUTHWESTERN PASTA



Southwestern Pasta image

Southwestern pasta makes a satisfying meal that will feed a crowd. In this recipe, rigatoni pasta is combined with ground beef seasoned with southwestern-inspired spice blend and simmered with tomatoes, black beans and corn. The pasta and sauce are combined, topped with cheese and baked until melted.

Provided by Elizabeth

Categories     Main Course

Time 55m

Number Of Ingredients 15

1 tablespoon Oil (Use a neutral/flavorless oil with a high smoke point (we use canola oil))
1 pound Ground Beef (we used beef round)
½ tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Salt (plus 1-2 tablespoon for the pasta water)
1 teaspoon Cumin
¼ teaspoon Black Pepper
¼ teaspoon Crushed Red Pepper Flakes (or to taste, optional)
1 (28 ounce) can Diced Tomatoes
1½ cup Beef Broth
1 (15 ounce) can Black Beans, drained and rinsed
1 (15 ounce) can Corn, drained and rinsed
16 ounce Rigatoni Pasta
8 ounces Colby Jack (shredded (or Monterey Jack Cheese, Cheddar Jack, etc.))
Hot Sauce (for serving - optional)

Steps:

  • You will also need: Large casserole dish and a large baking sheet

Nutrition Facts : Calories 593 kcal, Carbohydrate 63 g, Protein 30 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 1113 mg, Fiber 7 g, Sugar 4 g, TransFat 1 g, ServingSize 1 serving

SOUTHWEST CREAMY PASTA BAKE



Southwest Creamy Pasta Bake image

"I like to cook a package of boneless chicken breasts in the microwave, then dice it up and store in freezer bags. On hectic nights, just pull one out and thaw in the microwave for a real timesaver with quick, tasty recipes like this." Patty Putter - Marion, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

12 ounces uncooked spiral pasta
3 cups cubed cooked chicken breast
2 cups sour cream
2 cups shredded Colby-Monterey Jack cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10 ounces) green enchilada sauce
1 cup chopped green onions
1 can (4-1/4 ounces) chopped ripe olives

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 550 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1103mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

SOUTHWESTERN VEGETARIAN PASTA



Southwestern Vegetarian Pasta image

Meat-y chickpeas are the protein in this vegetarian pasta dish with a southwestern flavor!

Provided by COLLEEN CAMPO

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
½ green bell pepper, diced
2 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes with juice
1 (15 ounce) can chickpeas
1 (10 ounce) package frozen corn kernels, thawed
1 (12 ounce) package uncooked elbow macaroni
½ cup shredded Monterey Jack cheese

Steps:

  • Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 72.1 g, Cholesterol 8.4 mg, Fat 7.9 g, Fiber 8.3 g, Protein 16 g, SaturatedFat 2.6 g, Sodium 426.3 mg, Sugar 7.3 g

SOUTHWESTERN CORN SKILLET



Southwestern Corn Skillet image

Line up your cowboys and cowgirls for this hearty mix of ground beef, seasoned canned corn, and pasta, with a leg up on flavor from prepared sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 8

8 oz uncooked rotini pasta (2 2/3 cups)
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1 jar (26 oz) chunky tomato pasta sauce
1 can (11 oz) Southwestern style corn, undrained
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz)
4 medium green onions, sliced (1/4 cup), if desired

Steps:

  • Cook and drain pasta as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Stir in pasta sauce, corn, salt and cooked pasta. Cook until hot. Sprinkle with cheese; let stand 2 to 3 minutes or until melted. Sprinkle with green onions.

Nutrition Facts : Calories 560, Carbohydrate 66 g, Cholesterol 65 mg, Fiber 5 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 15 g, TransFat 1/2 g

SPICY SOUTHWESTERN PASTA



Spicy Southwestern Pasta image

This is a tasty and colorful meatless meal. It has several ingredients, but is easy to put together on the stovetop. It's quite low in fat if you use the reduced-fat forms of the dairy products. This is adapted from Cook It Light by Jeanne Jones.

Provided by pattikay in L.A.

Categories     Black Beans

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 SALSA-STYLE PASTA SAUCE



Southwestern Salsa-Style Pasta Sauce image

I found this recipe on Tabasco's website. It's the first pasta I ever learned how to cook and cook well. Generally, it's a pasta sauce that is almost like a salsa but is served over angel hair pasta. The cheese is essentially what makes the whole thing. This is MY version of the recipe. It calls for slightly more garlic and a bigger onion instead of 2 mediums. I also add pepper and a lot more Tabasco to give it a slight kick. It's also one of the only sauces I know that tastes great, cold.

Provided by Tabascoman77

Categories     Spaghetti

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 garlic cloves, minced
1 white onion, diced
1 (28 ounce) can diced tomatoes
4 tablespoons cilantro, minced
1 teaspoon salt
2 tablespoons Tabasco sauce
1 tablespoon sugar
pepper, to taste
1 lb angel hair pasta

Steps:

  • I always make sure to chop my stuff up before I start, so peel your garlic and mince it, then put it aside. I keep my minced garlic in a shot glass. Next, dice your onion. Put that aside. Also, mince your cilantro. The cilantro doesn't HAVE to be minced now but it IS good to mince it during the last 2 minutes of sauteing your onions and garlic.
  • Get a saucepan and line the bottom with Olive Oil over medium heat.
  • Once hot, throw in your garlic and onions.
  • Immediately add a layer of salt and pepper and stir.
  • Set your kitchen timer for 12 minutes and stir about once every 1-2 minutes thereafter, to keep the garlic and onion cooking down and to prevent it from cooking the middle portion of the pan.
  • After 12 minutes, open your can of tomatoes and add those in there. Also, add your salt, sugar, cilantro, and Tabasco Sauce. Stir REALLY well. Use the pepper to taste. If the sauce tastes too "salty", add a tiny bit of sugar and stir to balance it out. If it tastes too sweet, add a tiny bit of salt to balance it. You want it someplace in the middle.
  • Turn the heat up to the highest setting and boil it for about five minutes while stirring frequently to prevent burning as well as to burn off some of the extra juice from the tomatoes and thicken the sauce.
  • Turn the heat down to LOW (about "2" on any stove) and let the sauce simmer for about 30 minutes, stirring about every 5-10 minutes.
  • Prepare your pasta according to the package. It would help to add a splash of olive oil to your water to prevent foaming.
  • Drain and serve the pasta in a large serving bowl and add the sauce separately.
  • Add Cheese.
  • Enjoy!

Nutrition Facts : Calories 620.9, Fat 15.6, SaturatedFat 2.2, Sodium 1064.4, Carbohydrate 104.2, Fiber 6.9, Sugar 13.8, Protein 16.9

SOUTHWESTERN PASTA



Southwestern Pasta image

Make and share this Southwestern Pasta recipe from Food.com.

Provided by Paris D

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

3 large sweet onions (about 2 1/4 lbs. total)
1 lb chicken breast, cubed
2 tablespoons olive oil
1 1/2 teaspoons ground cumin (to taste)
1 1/2 teaspoons chili powder (to taste)
3/4 teaspoon salt
1 dash cayenne pepper
1 1/2 cups diced tomatoes
3/4 cup corn kernel, fresh or frozen
2 jalapeno peppers, seeded and finely chopped
1 1/2 cups reduced-sodium fat-free chicken broth
12 ounces fettuccine, cooked as package directs
6 ounces goat cheese, crumbled
1/3 cup cilantro, chopped

Steps:

  • Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
  • In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
  • Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
  • Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
  • Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWEST PASTA BAKE



Southwest Pasta Bake image

Fat-free cream cheese and reduced-fat cheddar make this creamy casserole lower in fat and calories. It's a good way to get our kids to eat spinach in "disguise". -Carol Lepak of Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 15

8 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese
1/2 cup fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef (90% lean)
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup shredded reduced-fat cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 341 calories, Fat 10g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 870mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

Tips:

  • Use fresh, ripe ingredients. This will ensure the best flavor and texture for your southwestern pasta.
  • Don't be afraid to experiment with different spices and flavors. The great thing about southwestern cuisine is that it's very versatile, so you can adjust the flavors to your own taste.
  • If you're short on time, you can use pre-cooked chicken or ground beef. Just be sure to cook it thoroughly before adding it to the sauce.
  • Serve your southwestern pasta with a variety of toppings, such as shredded cheese, sour cream, guacamole, and salsa.

Conclusion:

Southwestern pasta is a delicious and easy-to-make dish that's perfect for a weeknight dinner or a casual gathering. With its bold flavors and vibrant colors, this pasta dish is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting pasta recipe, give southwestern pasta a try.

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