Santa Fe Penne Primavera w/Cumin-Ancho Chile Cream Sauce

Ingredients

• 4 servings noodles to taste
• 0.5 teaspoon cajun spice 
• 0.3 teaspoon ancho chili powder dried (ground chile - NOT chili seasoning)
• 0.5 lb penne rigate cooked drained
• 4 servings cup heavy whipping cream sour
• 1 tablespoon olive oil extra virgin 
• 1 teaspoon olive oil extra virgin 
• 4 servings cilantro leaves fresh chopped
• 1 cup corn frozen thawed drained
• 1 teaspoon garlic fresh minced
• 2 tablespoons garlic fresh finely chopped
• 2 teaspoons ground cumin 
• 4 servings pepper fresh black to taste
• 0.8 cup evaporated milk 
• 2 dashes hot sauce such as crystal's or tabasco,to taste
• 1 lb ground beef lean
• 1  bell pepper red halved seeded cut into long thin strips
• 0.5 cup onion red chopped
• 0.5 teaspoon lawry's seasoned salt (such as Lawry's)
• 0.3 cup cheddar cheese shredded
• 2 tablespoons crème fraîche sour
• 1 medium zucchini unpeeled thinly sliced into rounds

Equipment

• bowl
• frying pan
• paper towels
• ladle
• slotted spoon

Directions

1. Have all of your ingredients prepped and ready to go before you start cooking.(Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
2. Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
3. Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.(Don't forget to check on your pasta).As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
4. Add the zucchini and the corn, stirring to coat well.
5. Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
6. Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.(Check on your pasta again).Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
7. Add the sour cream and the cheese and stir until everything has blended together.Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
8. Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
9. Serve immediately.NOTE:*You may use prechopped, bottled fresh garlic if desired.