Cinco de Mayo Pasta

Cinco de Mayo Pasta recipe from Cooking Chat

5 from 1 reviews

Chipotle pepper simmers with tomatoes, spices and other veggies for a flavorful Cinco de Mayo pasta sauce.


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 cup bell peppers, chopped (mixed colors is best)
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 cups diced tomatoes (canned is fine)
  • 1 cup corn kernels
  • 1 14 oz can pinto beans
  • handful of spinach
  • 1 tsp cumin
  • pinch cinnamon
  • 1/2 cup sour cream
  • 1 tsp adobo sauce
  • 12 ozs ziti or other short pasta
  • 3/4 cups shredded Monterey Jack cheese


  1. Start a pot of water to boil for the pasta.
  2. Stir the adobo sauce in with the sour cream, and set aside.
  3. Heat the olive oil in a medium pan. Add the onions and peppers, cook for 5 minutes until they begin to soften add the garlic, followed by the spinach.
  4. Stir in the tomatoes, followed by the chipotle pepper. Bring to a simmer over medium heat. Add the corn and pinto beans.
  5. As the tomatoes begin to simmer, start cooking the pasta according to package instructions. When the pasta is cooked to your liking, drain and then toss with the sauce. Stir in the Monterey Jack.
  6. Serve the pasta, passing the sour cream for people to add to their pasta for some extra kick…a teaspoon or so should be enough. Enjoy!
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