Creamy Rotel Pasta 

Creamy Rotel Pasta is a comforting and flavorful dish that combines tender pasta with a creamy, zesty sauce made from Rotel tomatoes and green chilies. The addition of sausage or ground beef adds richness, while the blend of spices enhances the overall taste. This dish is perfect for a quick weeknight meal or a cozy weekend dinner.

Full Recipe:

Ingredients

• 8 ounces rotini pasta

• 1 tablespoon olive oil

• 1 pound Italian sausage (or ground beef)

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 2 cans (10 ounces each) Rotel diced tomatoes with green chilies, drained

• 1 cup beef broth

• 2/3 cup heavy whipping cream

• 5 ounces cream cheese

• 1 tablespoon Worcestershire sauce

• 1 teaspoon chili powder

• 1 teaspoon paprika

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 tablespoon cornstarch

• 1 tablespoon water

• 2 cups freshly grated cheddar cheese

• Freshly chopped cilantro, for garnish (optional)

 Directions

1. Cook the Pasta: In a large pot of salted boiling water, cook the rotini pasta according to the package directions until al dente. Drain and set aside.

2. Brown the Meat: In a large skillet over medium-high heat, add the olive oil and cook the Italian sausage (or ground beef) until browned, breaking it apart with a spoon as it cooks. Remove any excess fat.

3. Sauté Aromatics: Add the diced onion to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.

4. Add Rotel and Spices: Stir in the drained Rotel tomatoes, chili powder, paprika, ground cumin, salt, and black pepper. Cook for 2–3 minutes to allow the flavors to meld.

5. Prepare the Sauce: In a small bowl, whisk together the beef broth, heavy whipping cream, Worcestershire sauce, and cornstarch until smooth.

6. Combine and Simmer: Pour the sauce mixture into the skillet with the meat and tomato mixture. Bring to a simmer over medium heat. Cook for 5–7 minutes until the sauce thickens slightly.

7. Add Cream Cheese and Cheddar: Reduce the heat to low and add the cream cheese, stirring until melted and fully incorporated. Then, add the grated cheddar cheese and stir until the sauce is smooth and creamy.

8. Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet and toss to coat evenly with the creamy sauce.

9. Serve: Garnish with freshly chopped cilantro, if desired, and serve warm.

 Nutritional Information (per serving, approximately 6 servings)

• Calories: Approximately 590 kcal

• Protein: 28 g

• Fat: 40 g

  • Saturated Fat: 15 g

• Cholesterol: 85 mg

• Sodium: 800 mg

• Carbohydrates: 30 g

  • Dietary Fiber: 2 g

  • Sugars: 6 g

• Vitamin A: 15% DV

• Vitamin C: 10% DV

• Calcium: 20% DV

• Iron: 10% DV