If you’re craving a vibrant meal that bursts with bold flavors and comes together in no time, this One Pot Mexican Pasta Recipe is here to rescue your dinner plans. Imagine tender pasta swimming in a creamy, smoky sauce enriched with spicy jalapeno sausage, fire roasted tomatoes, and a medley of black beans and corn—all cooked together in a single pot. It’s comfort food with a fiesta twist, perfect for busy weeknights when you want something hearty yet effortless. The fantastic blend of spices and fresh cilantro finish make this dish an instant favorite that you’ll want to share again and again.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step toward creating that irresistible Mexican-inspired pasta magic. Each component contributes a unique flavor note, texture, or color that makes this dish sing with authenticity and warmth.
- Olive oil: The base for sautéing, it adds richness and helps develop those caramelized onions.
- Onion, diced: Adds sweetness and depth when softened, balancing out the spicier elements.
- Ground cumin: Introduces earthy warmth, a classic seasoning in Mexican cooking.
- Ground coriander: Provides subtle citrus undertones and complexity.
- Red pepper flakes (optional): For a touch of heat, adjust based on your spice preference.
- Garlic, minced: Boosts flavor with its aromatic punch, a kitchen essential.
- Jalapeno flavored sausage, sliced: The star protein delivering smoky spice and substance.
- Chicken stock: Builds a savory cooking liquid that infuses the pasta.
- Half and half or heavy cream: Adds creaminess to the sauce, making it silky and luscious.
- Fire roasted tomatoes: Bring smokiness and vibrant tomato flavor to the mix.
- Diced green chiles: Offer a mild kick and authentic Mexican flair.
- Pasta (rotini): Holds sauce beautifully with its twists and grooves.
- Salt: Enhances all flavors evenly.
- Black pepper: Adds a warming spiciness in every bite.
- Black beans, drained and rinsed: Add fiber, texture, and a hearty earthiness.
- Sweet corn, drained and rinsed: Contributes pops of sweetness and color contrast.
- Cheddar cheese, shredded (divided): Melts into creamy goodness and provides a golden topping.
- Cilantro, chopped: Freshens and brightens the final presentation with herbal notes.
How to Make One Pot Mexican Pasta Recipe
Step 1: Sauté the Onions
Start by heating olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the diced onions and stir occasionally as they soften and turn translucent. This step unlocks their natural sweetness and lays the flavor groundwork for the whole dish.
Step 2: Add the Spices and Garlic
Next, sprinkle in the ground cumin, coriander, and optional red pepper flakes. Stir in the minced garlic and cook for about one minute until the kitchen smells fantastic and the spices bloom. Be careful to avoid burning the garlic, as it can turn bitter fast.
Step 3: Brown the Jalapeno Sausage
Introduce the sliced jalapeno sausage to the pan, letting it brown slightly. This quick sear builds smoky depth and lets the sausage release its spicy oils, infusing the entire dish with bold character.
Step 4: Combine Liquids and Pasta
Pour in the chicken stock and half and half, then add the fire roasted tomatoes with their juices, green chiles, pasta, salt, and black pepper. Give everything a good stir to mix all those incredible components together in one pot.
Step 5: Simmer Until Tender
Bring the mixture to a rolling boil before covering the pan and lowering the heat to medium. Let it simmer for about 15 minutes or until the pasta becomes perfectly tender and most of the liquid is absorbed. This slow simmer lets all the flavors meld beautifully.
Step 6: Add Beans and Corn
Stir in the black beans and sweet corn, warming them through for a few minutes. These add delightful texture contrasts and enhance the dish’s color palette while packing in more nutrition.
Step 7: Melt in the Cheese
Switch off the heat and fold in half a cup of shredded cheddar cheese until it melts smoothly into the creamy sauce, making the pasta irresistibly rich and velvety.
Step 8: Let it Rest and Garnish
Sprinkle the remaining cheese over the top, cover, and let it sit for five minutes so the cheese melts into a gooey blanket. Finish with fresh chopped cilantro for a vibrant, fresh punch just before serving.
How to Serve One Pot Mexican Pasta Recipe
Garnishes
Adding a sprinkle of chopped fresh cilantro not only brightens the flavor but gives the dish a pop of green that looks so inviting. For extra creaminess, a dollop of sour cream or a squeeze of fresh lime juice can elevate it to something truly special.
Side Dishes
Pair this pasta with simple sides like a crisp green salad dressed in lime vinaigrette or warm tortillas to scoop up every last bite. A bowl of guacamole or a serving of Mexican street corn salad also complements the flavors perfectly.
Creative Ways to Present
Serve this One Pot Mexican Pasta Recipe in colorful, rustic bowls to showcase the vibrant ingredients. You can also top individual servings with sliced avocado, chopped green onions, or pickled jalapenos for added flair and personalized spice levels.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to an airtight container. Stored in the refrigerator, the pasta stays fresh for up to 3 days, making it a fantastic next-day lunch or quick dinner option.
Freezing
If you’d like to keep it longer, freeze portions in a sealed container or heavy-duty freezer bag for up to 2 months. Just be mindful that pasta texture might soften slightly after thawing, but the flavors remain outstanding.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or chicken stock if the sauce has thickened too much. Alternatively, microwave in short intervals, stirring occasionally to ensure even warming and creamy consistency.
FAQs
Can I use a different type of sausage?
Absolutely! While jalapeno flavored sausage adds a distinctive kick, you can use chorizo, Italian sausage, or even a plant-based alternative depending on your preference. Just adjust seasoning accordingly to maintain balanced spice.
What pasta works best for this recipe?
Rotini is ideal because its twists capture the sauce beautifully, but penne, fusilli, or even macaroni can work well. Choose a pasta that holds sauce to keep every bite flavorful.
Is this recipe spicy?
The heat level can be adjusted by leaving out the red pepper flakes or choosing a milder sausage. The fire roasted tomatoes and green chiles add mild warmth, so it can be tailored for all spice tolerances.
Can I make this dish vegetarian?
Yes! Simply omit the sausage and use vegetable broth instead of chicken stock. You might want to add extra beans or diced vegetables like bell peppers and zucchini for heartiness.
How can I make this recipe gluten-free?
Swap the regular pasta for your favorite gluten-free variety and double-check that all canned ingredients are gluten-free labeled. The dish’s flavors remain just as delicious without gluten.
Final Thoughts
This One Pot Mexican Pasta Recipe is a shining example of how easy weeknight cooking can be without compromising on flavor or comfort. It brings together bold spices, creamy textures, and wholesome ingredients in a single pot, making cleanup a breeze while satisfying your taste buds completely. I can’t wait for you to try this recipe and add it to your regular dinner rotation—you’re going to love how it makes busy evenings feel like a festive celebration at home.
Print
One Pot Mexican Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This One Pot Mexican Pasta recipe is a flavorful, easy-to-make meal combining spicy jalapeno sausage, fire roasted tomatoes, and creamy cheese all cooked together in a single skillet. Perfect for a quick weeknight dinner, it features bold Mexican-inspired spices and hearty ingredients that come together in just 25 minutes.
Ingredients
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
- 14.5 oz can fire roasted tomatoes
- 4 oz can diced green chiles
- 8 ounces pasta (rotini)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 oz can black beans, drained and rinsed
- 15.25 oz can sweet corn, drained and rinsed
- 1 cup cheddar cheese, shredded (divided)
- 2 tablespoons cilantro, chopped (for garnish)
Instructions
- Sauté Onions: 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, being careful not to burn the garlic.
- Cook Sausage: Add sliced jalapeno sausage to the skillet and cook for another minute to brown slightly and develop flavor.
- Add Liquids and Pasta: Pour in chicken stock and half and half (or heavy cream). Add fire roasted tomatoes with juices, diced green chiles, pasta, salt, and pepper. Stir to combine all ingredients.
- Simmer Pasta: Bring mixture to a boil. Once boiling, cover the skillet, reduce heat to medium, and simmer for about 15 minutes or until pasta is tender and most liquid has been absorbed.
- Incorporate Beans and Corn: Stir in drained black beans and sweet corn. Heat for a few minutes to warm through. Taste and adjust seasonings if needed.
- Mix in Cheese: Turn off heat. Stir in half a cup of shredded cheddar cheese until melted and creamy throughout the pasta.
- Let Cheese Melt: Sprinkle remaining cheese over the pasta. Cover and let sit for about 5 minutes until the cheese melts. Garnish with chopped cilantro before serving. Enjoy!
Notes
- You can substitute the jalapeno sausage with any spicy sausage or chorizo for similar flavor.
- If you prefer a vegetarian version, omit the sausage and replace chicken stock with vegetable stock.
- Adjust red pepper flakes to control the level of heat.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
- Use gluten-free pasta to make the dish gluten-free.
