Rotel Pasta Recipe

This easy Creamy Rotel Pasta has a rich cheese sauce with a little kick from Rotel tomatoes and green chiles. A weeknight skillet dinner ready in 20 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

1 pound penne pasta
½ cup reserved pasta water
1 pound Italian sausage
2 tablespoons butter
½ medium onion diced
3 cloves garlic
2 tablespoons flour
1 cup half and half
1 cup heavy cream
20 ounces Rotel
4 ounces cream cheese softened, cubed
1 ½ cups shredded cheese Mexican blend is best but use whatever
1 teaspoon Cajun seasoning
½ teaspoon salt
½ teaspoon pepper
1 tablespoon parsley chopped

Instructions

Cook pasta according to package directions and drain. Reserve ½ cup of the pasta cooking water for later.
In a large skillet crumble the Italian sausage and cook over medium heat until no longer pink.
Remove to a paper towel lined plate to drain. Remove excess fat from pan.
Add the 2 tablespoons butter and diced onion. Cook until onion starts to soften. Add in minced garlic, stir and cook for another 1-2 minutes.
Sprinkle in the 2 tablespoons of flour. Stir and cook for a minute to remove the raw flour taste. Pour in heavy cream, half and half, and both cans Rotel.
Bring to a simmer and cook for 3-5 minutes.
Stir in the spices, cream cheese, and shredded cheese. Cook while stirring until the cream cheese and shredded cheese is melted.
Add the cooked sausage and pasta to the skillet. Stir to combine everything.
Garnish with parsley and serve.

Notes

Cook the pasta in generously salted water. It's the only chance you get to season the noodles themselves.
Save more pasta water than you think you need. It's the fix for a sauce that gets too thick.
Cube the cream cheese small so it melts smoothly into the sauce.
Drain the sausage well so the sauce doesn't turn greasy.
Shred your own cheese for a smoother melt, since pre shredded has anti caking agents that fight you.

Nutrition