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
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
- 14.5 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.
