Spicy Southwestern Pasta - cooking recipe

Ingredients

1 1/2 teaspoons cumin
1 (28 ounce) can crushed tomatoes
1 onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes (or to taste, I use more than that)
2 teaspoons chili powder (again, you may want more)
2 teaspoons oregano
1 (4 ounce) can diced green chilies
1 (7 ounce) can roasted red peppers, drained and diced
1 (16 ounce) can black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup light sour cream
1 lb pasta, cooked al dente (rotelle, wagon wheels or penne work well)
1 1/2 cups shredded cheddar cheese (reduced fat version if you like)

Preparation

Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
Mix well and bring to a simmer.
Reduce heat to low and cook, covered for about 15 minutes.
Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
Top with 3 tablespoons of the grated cheese.
I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.