Spicy Southwestern Pasta

 1 1/2 ts Cumin
 2     cn Tomato puree (14 oz ea)
 1     lg Onion; finely chopped
 3     cl Garlic; minced
   1/4 ts Salt
   1/4 ts Freshly ground pepper
   1/4 ts Red pepper flakes; to taste -OR-
          Red chili; to taste
 2     ts Chili power
 2     ts Dried oregano; crushed
16     oz Can red enchilada sauce
16     oz Can pinto beans
16     oz Can corn kernels
 1     lb Pasta; your choice
 6     oz Reduced or fat-free cheddar cheese (optional)

This has been tested and even my pro-meat-eater hubby and son ate
2nds and 3rds!

In a medium to large pot, over medium heat, add cumin and toast until
you can smell the seasoning (if using seeds, until golden brown). 
Add 3 cups of the tomato puree, onion, garlic, salt, pepper, chili
and pepper flakes, and oregano.  Mix well, bring to a simmer.

Reduce to a low heat, cook covered for 25 minutes.  Add the remaining
ingreadients, excluding the cheese and pasta.  Mix well, cook for 10
minutes, add your cooked pasta.  Or ... place 1 cup of the cooked
pasta on a plate and top each serving with the sauce.  Sprinkle each
plate with cheese, and serve.  Cilantro spriggs look great as garnish!

From: larcherr@craft.camp.clarkson.edu (Roxanne Larcher)
Date: Tue, 12 Jul 94 15:42:27 EDT

Adapted from Jeanne Jone's _Cook It Light, Pasta, Rice, and Beans_