Enjoy this Southwestern-style pasta as a first course, side dish or entree. If Red Chili Fettuccine is not available, substitute your favorite pasta and increase the spices to suit your taste. For variation, try adding a bit of grated Dry Monterey Jack or Parmesan instead of the goat cheese.

3 large sweet onions (about 2 1/4 lbs. total)
3 tablespoons olive oil
1-1/2 teaspoons ground cumin, or more to taste
1-1/2 teaspoons chili powder, or more to taste
3/4 teaspoon salt
Dash of cayenne pepper
1-1/2 cups fresh or canned diced tomatoes
3/4 cup fresh or frozen corn kernels
2 jalapeno or serrano chile peppers, seeded and finely chopped
1-1/2 cups chicken stock or reduced-sodium canned chicken broth
12 ounces Red Chili Fettuccine or other pasta, cooked as package directs
6 ounces goat cheese or feta cheese, crumbled
Fresh cilantro sprigs for garnish

Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.

Stir in the tomatoes, corn and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.

Combine the sauce, cooked pasta and goat cheese, stirring and tossing to soften the cheese. Serve on warm dishes and garnish with cilantro.

Yield: 4 to 6 servings.