Ingredients
1 cup small pasta (shells, elbows, or fideo broken into pieces)
1 tablespoon vegetable oil
¼ small onion, finely diced
1 clove garlic, minced
1 cup tomato sauce
2 cups chicken broth
½ teaspoon ground cumin
Salt and black pepper to taste
1 cup shredded cheddar or Colby Jack cheese
Optional: ¼ cup chopped roasted green chile
Instructions
Heat oil in a saucepan over medium heat. Add pasta and toast lightly for 2–3 minutes, stirring frequently until lightly golden. Add onion and cook until softened, then stir in garlic and cook for 30 seconds. Pour in tomato sauce and broth, then add cumin, salt, and pepper. Bring to a gentle boil, reduce heat to low, and simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed. Stir in shredded cheese and green chile if using, mixing until melted and creamy. Serve warm.