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
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
- 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.
