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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Flavors of the Southwest-cilantro, lime, chili, and salsa-come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta. Ingredients:
2 tablespoons cooking oil |
1 pound ground beef |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons salt |
1/4 teaspoon fresh-ground black pepper |
2 cups (one 16-ounce jar) chunky tomato salsa |
3/4 pound cavatappi |
2 teaspoons lime juice or red-wine vinegar |
1/4 cup chopped cilantro or parsley |
6 ounces cheddar cheese, grated (about 1 1/2 cups) |
lime wedges for serving (optional) |
Directions:
1. In a large frying pan, heat the oil over moderately high heat. Add the ground beef and cook until browned, about 3 minutes. Stir in the chili powder, salt, and pepper. Add the salsa and simmer over low heat to allow the flavors to combine, about 10 minutes.
2. In a large pot of boiling, salted water, cook the cavatappi until just done, about 13 minutes. Drain the pasta and toss it with the sauce, lime juice, cilantro, and 1 cup of the cheese. Stir until the cheese is melted. Sprinkle with the remaining 1/2 cup cheese and serve with wedges of lime if you like.
3. Salsa Selection: There are several brands of salsa on the market today. Choose according to your taste (mild, medium, or hot) and pick one of high quality; the finished dish will only be as good as your salsa. A smoked-chile variety would be a delicious possibility to try.
4. Wine Recommendation: The spiciness of the salsa and chili powder combined with the acidity of the lime make a very high-acid white wine an obvious choice. We favor a sauvignon blanc from California.
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