Date:    Tue, 12 Jul 94 15:42:27 EDT
 From: (Roxanne Larcher)
 adapted from Jeanne Jone’s _Cook It Light, Pasta, Rice, and Beans_
 This has been tested and even my pro-meat-eater hubby and son ate 2nds and
 Spicy Southwestern Pasta
 1 1/2 teaspoons cumin
 2 14-ounce cans of tomatoe puree
 1 lrg onion, finely chopped
 3 garlic cloves, minced
 1/4 teaspoon salt
 1/4 teaspoon freshly ground pepper
 1/4 teaspoon red pepper flakes (or red chili) to taste
 2 teaspoons chili powerd
 2 teaspoons oregano (dried and crushed)
 1 16-ounce can of red enchilada sauce, your choice on mild or hot
 1 16-ounce can of beans (I used Pintos)
 1 16-ounce can of corn kernels
 1 lb. pasta of your choice 6 ounces of reduced or fat-free cheddar cheese *opti
 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 
 tomatoe 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!