Quick and Easy: Hot and Spicy Spaghetti

By Thayer Wine
Nashville Tennessean

Two of the most family-pleasing cuisines are Italian and Mexican. This dish combines them and can be modified to your taste preferences and ability to tolerate heat. It's also a vegetarian dish, although you can add ground beef or Italian sausage.

• 4 ounces spaghetti
• 1 tablespoon olive oil, divided use
• 1/2 medium onion, chopped
• 1 clove garlic, finely chopped
• 1/2 green pepper, chopped
• 1 to 2 tablespoons chopped fresh jalapeno peppers or canned chilies
• 1 can (about 1 pound) cut-up tomatoes, preferably without salt
• 1 1/2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon hot red pepper flakes, optional.
• 2 ounces shredded jack cheese, if desired

Cook spaghetti with 1 1/2 teaspoons of the olive oil according to package directions; drain and keep warm.

In a heavy, nonstick skillet, cook onion, garlic, green pepper and freshly chopped jalapeno pepper in remaining 1 1/2 teaspoons olive oil for about three minutes, or until softened but not browned.

Add cut-up tomatoes with juice to vegetables in the pan. If using hot canned chilies, add them with the tomatoes. Stir in chili powder, cumin, oregano, paprika and pepper. Add hot red pepper flakes, if desired.

Cook 10 minutes or until slightly thickened.

Serves three.