Southwestern Pasta

Nuts and bolts:

Southwestern Pasta is one of my oldest recipes. I first made this recipe when I lived in a small apartment with the original 1940’s kitchen. This recipe was originally from Vegetarian Times, but I have made it so long it has become my creation. This is a budget-friendly and quick meal.

My Thoughts on Southwestern Pasta: 

1. You do not need Rotelle pasta; any curvy pasta will work.

2. I use black beans because I like them best, but you can use any canned beans you want.

3. You can omit either the green onion or cilantro.

4. You can use Monterey jack or pepper jack if you prefer it to the cheddar cheese.

5. It is great for vegetarians or vegans. You can omit the cheese or use vegan cheese instead.

Method:

For this recipe, you will need: one pound of Rotelle pasta (Wagon Wheels), one 15-16 ounce of tomato-based salsa, one 4 ounce- can of chopped chiles, drained and rinsed, two 15 ounce cans of black drained and rinsed, one bunch of green onions, green and white parts minced, cilantro mined, and 1-2 cups cheddar cheese.

Important tip: It's important to purchase a tomato-based salsa that both you and your family love. The salsa becomes the base of the sauce for the pasta.

.Here are the chiles, beans, and salsa in the saucepot before being cooked.

Start by putting water to boil in a pasta pot. While that is starting to boil, open the cans of beans and chilies, pour them into a collider and drain and rinse them. While those are draining, pour the whole jar of salsa into a small saucepan. Once the chiles and beans are drained, stir them into the salsa. Cook them over medium heat until it comes to a simmer and cook for 10-15 minutes on low heat, stirring it occasionally. At first, it will not resemble a pasta sauce. As it cooks, the tomatoes in the salsa will break down and release their liquid to form the sauce. Once the liquid is released, let simmer for a few minutes longer but do not let it get too dry. If the sauce starts looking dry, take it off the heat. Then taste the sauce and add salt and pepper as needed.

Important tip: I always season the sauce with salt and pepper. It is vital to add this seasoning because it will add brightness to the flavor. This is especially important if you use canned beans with no added salt.

Left is the pasta cooking and to the right is the finished sauce.

Then wash and dry the green onions and cilantro. Then chop the onions using the green and white parts and chop the cilantro.  Set them aside and grate the cheese in a separate bowl, and set it aside. 

Important tip: You can use no cheese or up to two cups of cheese. I make it with 1 to 1 /1/2 cups, but my daughter and husband make it with two cups of grated cheese.

Here is how to finish the pasta. Top: is the salsa sauce being added to pasta. Bottom Left the cheese being added to the pasta, bottom middle the green onion and cilantro being added and the bottom left photo is finished pasta.

Once the water is boiling, add about one tablespoon of salt to the water and drop the pasta and cook until al dente. Before transferring the pasta to the bowl, take out about 1/4 cup of pasta water and set it aside. Use a spider skimmer to drain and transfer to a large mixing bowl. Then add the salsa sauce and mix to coat the pasta. If it looks dry, add a little of the pasta water at a time until the pasta reaches the right consistency.  Do not add more than ¼ cup of water, or the pasta will be too wet.  Then add the cheese to melt. Finally, add the green onion and cilantro and service.  My family likes to add more cheese and hot sauce to the pasta at the table.

Final thoughts on Southwestern Pasta:

There is still a part of me that feels weird that I have been making this recipe for 20 years. My kid loved this when she was little, and she loves it now. It is one of those recipes that has stood the test of time. So I hope you enjoy it in your mess.

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Southwestern Pasta

Author: Dorothy's Mess

Ingredients

• 1 tablespoon salt
• 1 pound Rotelle (wagon wheel) pasta
• 1 16 ounces jar tomato-based salsa
• 1 4 ounces canned chopped chilies, rinsed and drained
• 2 15 ounces can black beans rinsed and drained
• 1 green onion finely chopped
• 1 bunch of cilantro
• 1 to 2 cups cheddar cheese, shredded
• Salt and Pepper to taste

Suggested Condiments

• Extra shredded cheese
• Hot sauce

Instructions

1. Start by putting water to boil in a pasta pot.
2. While that is starting to boil, open the cans of beans and chilies, pour them into a collider, drain and rinse them.
3. While those are draining, pour the whole jar of salsa into a small saucepan.
4. Once the chiles and beans are drained, stir them into the salsa. Cook them over medium heat until it comes to a simmer and cook for 10-15 minutes on low heat, stirring occasionally.
5. Once the tomatoes’ liquid has released their juices and let the sauce simmer a few minutes longer but do not let it get too dry, if the sauce starts to look dry, take it off the heat.
6. Then taste the sauce and add salt and pepper as desired.
7. Then wash and dry the green onions and cilantro. Then chop the onions using the green and white parts and chop the cilantro.
8. Set them aside and grate the cheese in a separate bowl, and set it aside.
9. Once the water is boiling, add about one tablespoon of salt to the water and drop the pasta and cook until al dente.
10. Before transferring the pasta to the bowl, take out about 1/4 cup of pasta water and set it aside.
11. Use a spider skimmer to drain and transfer to a large mixing bowl.
12. Then add the salsa sauce and mix to coat the pasta. If it looks dry, add a little of the pasta water at a time until the pasta reaches the right consistency.
13. Then add the cheese to melt.
14. Finally, add the green onion and cilantro.
15. Serve in your mess with whatever condiments you enjoy!

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