A delightful and hearty pasta dish with a spicy twist, perfect for family dinners or casual gatherings.
Cook the pasta in a large pot of boiling salted water according to the package instructions.
Stir the pasta occasionally to prevent it from sticking together.
Drain the pasta using a colander and return it to the pot to keep warm.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened.
Break the beef into small pieces as it cooks for even browning.
Drain any excess fat from the skillet.
Use a spoon to carefully remove the fat or tilt the skillet to pour it out.
Add the kidney beans, diced tomatoes, tomato sauce, corn, chili powder, garlic powder, salt, and cayenne pepper to the skillet. Stir well to combine.
Rinse the beans before adding to remove excess sodium.
Simmer the mixture uncovered for 10 minutes, stirring occasionally.
Stir gently to prevent the mixture from sticking to the skillet.
Combine the pasta with the meat sauce in the pot, mixing until the pasta is evenly coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta in bowls, topped with shredded cheddar cheese.
Garnish with fresh herbs like parsley or cilantro for added flavor and color.
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