Creamy Rotel Pasta with Sausage (2024)

• Pasta: Rotini was used, but any shorter pasta cut will work. Other options are penne, fusilli, large shells, or macaroni.
• Cooking oil: olive oil was my choice, but other oils are options are fine.
• Meat and Vegetable:Italian sausageis what I used. You could use hot sausage, mild sausage, etc.Italian sausagecan be swapped out forground beef, ground chicken, orground turkey.
• Onion: White or yellow works.
• Herbs and Spices: minced garlic cloves, chili powder, salt, and smoked paprika. Using fresh garlic is key;garlic powderwon't give the same pop of flavor.
• Rotel: I used drainedRotel tomatoesandgreen chilesbut you can use other Rotel varieties likemild Rotel. spicyhot Rotel, etc..
• Cooking liquids and sauces: low sodium beef broth and Worcestershire sauce is what I used, but beef broth could be swapped for turkey, vegetable, orchicken broth
• Cheesy and creamy ingredients:heavy cream,cream cheeseand shredded cheddar cheese are the stars of thecreamy sauce. Thenext timeyou make this, try other cheese options like sharp cheddar cheese, mozzarella, Colby Jack or pepper Jack cheese.

See Also

Strawberry Icebox CakeBiscoff Meringue RouladeAlmond Raspberry Cake - Ginger Snaps Baking AffairsDolly Parton's Skillet Cornbread — Just 3 Ingredients!

• Step 1: Heat oil in alarge skillet. Add theItalian sausage, diced onion, and garlic.
• Step 2: Cook and stir until sausage is browned. Add herbs and spices and stir.

• Step 5: Add inshredded cheeseand stir everything together.
• Step 6: Cook pastaal denteaccording to the directions on the package and add thecooked pastato the sauce mixture. Combine everything, garnish, serve, and enjoy.

Recipe Tips

• Anyleftover Rotel Pastashould be stored in anairtight containerand kept in the fridge for up to 3-4 days. The longer the pasta sits in the tomatoes and cream sauce, the faster it breaks down.
• For the bestcheesy goodness, be sure to use feshshredded cheesesince it melts better than the bagged pre-shredded cheddar cheese.
• Pay attention to the cooking time on the back of whatever pasta you choose as each type will require a differentcook time.

Recipe Faq's

• 10 ounces rotini pasta 3 1/2 cups dried pasta
• 1 tablespoon olive oil
• 1 pound Italian sausage
• 1 cup onion diced
• 3 garlic cloves minced
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 2 cans rotel tomatoes and green chiles drained
• 1 cup beef broth low sodium
• 1 tablespoon Worcestershire sauce
• 1 cup heavy whipping cream
• 6 ounces cream cheese
• 1 cup shredded cheddar cheese
• Garnish with fresh chopped parsley and serve!

• Cook pasta to al dente according to the package directions, drain and set aside.

• In a large 12 inch skillet heat the olive oil on medium high heat and add the Italian sausage, onion and garlic. Cook stirring occasionally until browned. Drain extra fat if needed.

• Add in the chili powder, salt and smoked paprika and stir.

• Add in the rotel tomatoes, beef broth and Worcestershire sauce and bring the mixture to a simmer.

• Add in the whipping cream and cream cheese and simmer until smooth.

• Add in the shredded cheese and cooked pasta and toss until coated (sauce will thicken up as it cools.)

• Garnish with fresh chopped parsley and serve!

Any short cut pasta will work like penne, fusilli, large shells, macaroni.

You can use ground beef instead of Italian sausage if you prefer.