Pasta In Southwestern Sauce Recipes

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.

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.

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.

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.

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!

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.