This Mexicali pasta dish combines the flavors of Mexico with the comfort of Italian pasta. The slow-cooked tomato sauce is infused with spices, creating a rich and flavorful sauce that pairs perfectly with the pasta. It's a hearty and satisfying meal that's easy to make and sure to please the whole family.
Ingredients: 1 lb pasta. 2 tbsp olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeno pepper, minced. 1 can 14 oz crushed tomatoes. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. 1/4 cup chopped fresh cilantro. Grated cheese for topping optional.
Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the garlic, red bell pepper, jalapeo pepper, and onion. For about 5 minutes, or until softened, saut. Chili powder, cumin, paprika, salt, and pepper should all be stirred in now. Simmer on low heat for 20 to 25 minutes, stirring every now and then. The tomato sauce should be mixed well with the cooked pasta. If you want, you can serve it hot with chopped cilantro and grated cheese on top.
Prep Time: 15 minutes
Cook Time: 30 minutes
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