Description
A flavorful and hearty One Pot Mexican Pasta recipe combining spiced jalapeno sausage, fire roasted tomatoes, black beans, and sweet corn with creamy cheddar cheese. This easy-to-make dish uses simple ingredients and cooks all in one skillet, perfect for a delicious weeknight dinner bursting with Mexican-inspired tastes.
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
- Heat Oil & Cook Onion: 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, about 3-5 minutes.
- Add Spices & Garlic: Stir in the 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.
- Add Sausage: Add the sliced jalapeno sausage to the skillet and cook for another minute to brown slightly and develop flavor.
- Combine Liquids & Pasta: Pour in the chicken stock and half and half (or heavy cream). Add the fire roasted tomatoes with their juices, diced green chiles, pasta, salt, and black pepper. Stir everything together thoroughly.
- Simmer: Bring the mixture to a boil. Once boiling, cover the skillet, reduce heat to medium, and simmer for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Add Beans & Corn: Stir in the drained and rinsed black beans and sweet corn. Heat for a few minutes, allowing the beans and corn to warm through. Taste and adjust seasonings if needed.
- Add Cheese: Turn off the heat and stir in half a cup of the shredded cheddar cheese until it melts and becomes creamy throughout the pasta.
- Final Topping & Serve: Sprinkle the remaining shredded cheddar cheese evenly over the pasta. Cover and let it sit for about 5 minutes until the cheese melts. Garnish with chopped cilantro before serving. Enjoy your delicious One Pot Mexican Pasta!
Notes
- Use rotini or any similarly shaped pasta that holds sauce well.
- Adjust the amount of red pepper flakes to increase or decrease the heat according to your preference.
- For a vegetarian version, substitute sausage with plant-based sausage or cooked mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Add extra cheese on top for a richer flavor or mix in some sour cream when serving for creaminess.
