Smoky Southwest Pasta
Saddle up for a savory twist on classic pasta! This smoky Southwest pasta combines tender beef, sweet corn, and black beans with a delightful blend of spices, all tossed in a creamy chipotle sauce. A zesty and satisfying dish that will transport your taste buds from the dining table straight to the wild, Wild West!
ingredients
- 8 oz penne pasta
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup corn kernels
- 1 cup cooked black beans
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for some heat)
- 1 cup heavy cream
- 2 tbsp adobo sauce (from canned chipotle peppers)
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
steps
- 1.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, brown the ground beef over medium heat until no longer pink. Drain any excess fat.
- 3.
Add diced onion and minced garlic to the skillet. Sauté until softened and fragrant.
- 4.
Stir in corn kernels, black beans, smoked paprika, cumin, chili powder, dried oregano, and cayenne pepper (if using). Cook for 3-4 minutes to allow flavors to meld.
- 5.
Pour in heavy cream and adobo sauce, stirring well to combine. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
- 6.
Reduce heat to low and add the cooked pasta to the skillet. Mix well, ensuring all pasta is coated in the creamy chipotle sauce.
- 7.
Sprinkle shredded cheddar cheese over the top and cover the skillet. Let it sit for a few minutes until the cheese melts.
- 8.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.