1 lb Dreamfields or other rotini
2 Tbsp vegetable or canola oil
1 small onion, chopped
1 lb ground turkey
1 tsp ground cumin, or more to taste
1 tsp chili powder, or more to taste
1 tsp adobo
Pinch of hot red pepper flakes
1 4-oz can fire-roasted green chiles, drained
16 oz canned chopped tomato
2 cups water
Kosher salt and ground black pepper, to taste
Store-bought shredded reduced-fat Mexican four-cheese blend, for topping (or other cheese of your choice)
Prepare the pasta according to package directions, until the pasta is still a bit undercooked but almost al dente. Drain and set aside.
AT THE SAME TIME, when you start the pasta water, prepare the sauce. In a large, deep sauté pan, heat the oil over medium-high heat, and cook the onion for 2 minutes, until translucent. Add the ground turkey, and cook, breaking up the pieces, until lightly browned. Add cumin, chili powder, adobo and red pepper flakes, and stir to combine. Add green chiles, tomato, water, salt and pepper. Bring to a boil, then reduce heat to simmer. Cook, uncovered, for 20 minutes. Add the cooked pasta -- which will almost immediately absorb any liquid in the turkey-chile sauce -- and stir to coat the pasta with the sauce. Cook until all excess liquid is absorbed into the pasta.
Either stir in the shredded cheese, or pour the pasta into a serving bowl and pass the cheese separately, for each person to add to taste.