If you’re craving a meal that’s bursting with bold flavors, creamy texture, and just the right amount of spice, let me introduce you to my absolute favorite weeknight winner: the One Pot Mexican Pasta Recipe. This dish is an absolute crowd-pleaser, combining smoky jalapeno sausage, fire roasted tomatoes, and tender rotini pasta all cooked together in one pot for a fuss-free, flavor-packed dinner experience. It’s quick to prepare but tastes like you’ve spent hours in the kitchen. Plus, it’s creamy, zesty, and full of vibrant colors that will make your taste buds sing.
Ingredients You’ll Need
Getting ready to make this incredible dish is as easy as grabbing a handful of simple ingredients that each bring something special to the table. From aromatic spices to creamy cheese and fresh cilantro, every element adds layers of flavor, texture, or a pop of color that makes this recipe shine.
- Olive oil: Use 1 tablespoon to gently sauté the onions and spices, building the flavor base.
- Diced onion: 1 cup adds natural sweetness and texture to the dish.
- Ground cumin: 2 teaspoons provide an earthy, smoky warmth that defines the Mexican flavor profile.
- Ground coriander: 1 teaspoon offers a citrusy undertone to brighten the dish.
- Red pepper flakes (optional): A pinch for those who like a mild heat kick.
- Minced garlic: 1 tablespoon infuses deep savory notes that complement the sausage perfectly.
- Jalapeno flavored sausage: 12 ounces sliced—this spicy sausage brings boldness and richness.
- Chicken stock: 2 1/2 cups provide a flavorful, savory liquid base for the pasta.
- Half and half or heavy cream: 1/2 cup lends creaminess and smooth texture to the sauce.
- Fire roasted tomatoes: 14.5oz can with smoky charred flavor that elevates the entire dish.
- Diced green chiles: 4oz can bring a gentle heat and authentic Mexican touch.
- Rotini pasta: 8 ounces—twisty shape perfectly holds onto all the sauce and ingredients.
- Salt: 1/2 teaspoon to enhance all the flavors.
- Black pepper: 1/2 teaspoon for a mild peppery kick.
- Black beans: 15oz can drained and rinsed to add hearty texture and protein.
- Sweet corn: 15.25oz can drained and rinsed adds pops of sweetness and color.
- Cheddar cheese: 1 cup shredded, divided—melts into creamy goodness and adds a savory finish.
- Cilantro: 2 tablespoons chopped for a fresh, bright garnish that ties it all together.
How to Make One Pot Mexican Pasta Recipe
Step 1: Sauté the Aromatic Base
Start by warming the olive oil in a large skillet or Dutch oven over medium-high heat. Toss in the diced onion and cook while stirring occasionally until the onion softens and becomes translucent. This step creates a flavorful foundation full of sweetness and depth that you’ll appreciate in every bite.
Step 2: Add the Spices and Garlic
Once the onions are ready, stir in the ground cumin, coriander, and the optional red pepper flakes. Then add the minced garlic. Sauté everything together for about a minute until you can smell the fragrant spices—be careful not to let the garlic burn. This quick step wakes up the dish with a warm, inviting aroma.
Step 3: Brown the Jalapeno Sausage
Now, add the sliced jalapeno-flavored sausage to the skillet. Cook for an additional minute so the sausage develops a slight browning. This not only intensifies the smoky, spicy flavors but also adds an irresistible richness that complements the creamy pasta beautifully.
Step 4: Combine the Liquids and Pasta
Pour in the chicken stock and half and half (or heavy cream) to add moisture and creaminess. Then toss in the fire roasted tomatoes with their juices, diced green chiles, rotini pasta, salt, and pepper. Give everything a good stir to combine all those tasty ingredients evenly.
Step 5: Simmer Until Perfectly Cooked
Bring the mixture up to a boil, then cover the skillet and reduce the heat to medium. Let it simmer for about 15 minutes. This is where the magic happens as the pasta soaks up all those bold flavors while cooking in the sauce until tender and luscious.
Step 6: Stir in Beans and Corn
Once the pasta is tender and most of the liquid has been absorbed, stir in the drained black beans and sweet corn. Let them heat through for a few minutes, adding sweetness, texture, and extra protein to this satisfying dish.
Step 7: Create the Creamy Cheese Finish
Turn off the heat. Stir half of the shredded cheddar cheese into the pasta to melt and create a smooth, creamy sauce that binds all the ingredients together in delicious harmony.
Step 8: Let the Cheese Melt and Garnish
Sprinkle the remaining cheese over the top of the pasta, cover it, and let sit for about five minutes. This melts the cheese perfectly and adds a gooey, cheesier finish. Just before serving, sprinkle the chopped cilantro all over for that fresh herbal note that brightens every mouthful. Enjoy!
How to Serve One Pot Mexican Pasta Recipe
Garnishes
The right garnishes can elevate this dish from delicious to unforgettable. I love adding a handful of fresh chopped cilantro for a burst of freshness and a little dollop of sour cream to balance the spicy sausage. A squeeze of lime juice right before serving can also brighten the flavors delightfully.
Side Dishes
This One Pot Mexican Pasta Recipe is hearty on its own, but pairing it with a crisp green salad or some crunchy tortilla chips works beautifully. A simple Mexican street corn salad or guacamole on the side also complements the creamy pasta perfectly, turning your meal into a festive feast.
Creative Ways to Present
If you want to impress guests, try serving the pasta in small mason jars or colorful bowls, topped with a sprinkle of cheese, cilantro, and extra jalapeno slices for some visual appeal. You can even add a small spoonful of pico de gallo or a drizzle of chipotle sauce on top for added flair and flavor.
Make Ahead and Storage
Storing Leftovers
This dish holds up wonderfully in the fridge for up to 3-4 days. Simply transfer leftovers to an airtight container and keep chilled. The flavors will deepen even more after resting overnight, making it a perfect next-day meal.
Freezing
You can freeze the One Pot Mexican Pasta Recipe, but keep in mind the texture of the pasta might soften slightly after thawing. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating to retain the best quality.
Reheating
Reheat leftovers gently in a covered skillet over medium-low heat, stirring frequently and adding a splash of chicken stock or cream if needed to restore creaminess. Alternatively, microwaving works well—just stir halfway through to heat evenly.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply swap the jalapeno sausage for your favorite plant-based sausage or add extra beans and veggies like bell peppers and zucchini for a hearty vegetarian version without losing flavor.
What type of pasta works best?
Rotini is ideal here because its twists hold onto the sauce beautifully. However, penne, fusilli, or elbow macaroni are also great substitutes if you prefer.
Can I make this dish spicier?
Definitely! Add more red pepper flakes or choose a spicier sausage. You can also garnish with sliced fresh jalapenos or a few dashes of hot sauce for that extra kick.
Is this recipe gluten-free?
To make it gluten-free, just use your favorite gluten-free pasta and check that the chicken stock and sausage are gluten-free as well. The rest of the ingredients are naturally gluten-free.
Can I use milk instead of half and half or cream?
You can use milk, but the sauce won’t be as rich and creamy. If using milk, consider adding a bit of cornstarch mixed with water to thicken the sauce slightly for better texture.
Final Thoughts
I hope you’re as excited as I am for you to try this One Pot Mexican Pasta Recipe! It’s one of those effortless, satisfying meals that feels like a warm hug after a busy day. Whether you’re feeding a family or craving a comforting solo dinner, this recipe hits all the right notes with its vibrant, creamy, and bold flavors. Give it a go—I promise it will quickly become a beloved staple in your recipe rotation!
Print
One Pot Mexican Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6.6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This One Pot Mexican Pasta recipe is a flavorful and easy-to-make dish combining spicy jalapeno sausage, fire roasted tomatoes, black beans, corn, and plenty of cheese. With the convenience of cooking everything in a single skillet or Dutch oven, it’s perfect for a satisfying weeknight meal that’s both hearty and comforting.
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
- Cook the onions: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, creating a flavorful base.
- 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 to preserve its flavor.
- Brown the sausage: Add the sliced jalapeno flavored sausage to the skillet. Cook for another minute to lightly brown the sausage, enhancing its spicy, smoky flavor.
- Add liquids and main ingredients: Pour in chicken stock and half and half (or heavy cream). Add the fire roasted tomatoes with juices, diced green chiles, pasta, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer the pasta: Bring the mixture to a boil. Once boiling, cover the skillet and reduce heat to medium. Let it simmer for about 15 minutes until the pasta is tender and most of the liquid is absorbed, stirring occasionally to prevent sticking.
- Incorporate beans and corn: Stir in the drained and rinsed black beans and sweet corn. Heat for a few minutes to warm through the beans and corn evenly throughout the dish. Adjust seasoning if needed.
- Melt the cheese: Turn off the heat. Stir in half a cup of shredded cheddar cheese until it melts and the pasta becomes creamy and rich.
- Finish with cheese and garnish: Sprinkle the remaining shredded cheddar cheese over the pasta. Cover and let sit for about 5 minutes to allow the cheese to melt completely. Garnish with chopped cilantro before serving.
Notes
- Use jalapeno flavored sausage or your preferred spicy sausage to add a kick.
- Half and half can be substituted with heavy cream for a richer dish.
- Stir occasionally during simmering to prevent the pasta from sticking to the bottom of the pan.
- Red pepper flakes add extra heat but can be omitted if you prefer a milder dish.
- Leftovers can be refrigerated and reheated gently; the pasta may absorb more liquid, so add a bit of stock or water when reheating.
