Santa Fe Penne Primavera w/Cumin-Ancho Chile Cream Sauce

Recipe by HeatherFeather
READY IN: 45mins




  • Have all of your ingredients prepped and ready to go before you start cooking.
  • (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
  • Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
  • Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
  • Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
  • Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
  • (Don't forget to check on your pasta).
  • As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
  • Add the zucchini and the corn, stirring to coat well.
  • Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
  • Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
  • (Check on your pasta again).
  • Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
  • Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
  • Add the sour cream and the cheese and stir until everything has blended together.
  • Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
  • Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
  • Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
  • Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
  • Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
  • Serve immediately.
  • NOTE:*You may use prechopped, bottled fresh garlic if desired.