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.