Chili-Sauce Pasta - cooking recipe

Ingredients

6 ounces fresh linguine
1 (14 1/2 ounce) can reduced-sodium stewed tomatoes
1 medium green pepper, cut into thin strips, about 2 inches long
2 tablespoons reduced-sodium tomato paste
3 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 (8 ounce) can kidney beans, rinsed and drained
1/4 cup water
2 teaspoons cornstarch

Preparation

Cook pasta according to package directions except omit salt; drain.
Set aside and keep warm.
Meanwhile, in a medium saucepan combine tomatoes,
green pepper strips, tomato paste, chili powder, salt, garlic powder, and cumin.
Bring to boiling. Reduce heat.
Cover and simmer for 3 minutes. Stir in kidney beans.
Stir together water and cornstarch; add to tomato mixture.
Cook and stir till
thickened and bubbly.
Cook and stir for 2 minutes more.
Serve tomato mixture over hot pasta.