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Creamy Rotel Pasta With Sausage

A deliciously rich pasta dish featuring spicy Italian sausage, zesty Rotel tomatoes, and a creamy cheese sauce that coats every bite of al dente rotini. Perfect for weeknight dinners when you crave comfort food with a kick!

 

  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 10 ounces rotini pasta (approximately 3½ 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 low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup heavy whipping cream
  • 6 ounces cream cheese
  • 1 cup shredded cheddar cheese
  • Fresh chopped parsley for garnish

Instructions

  1. Cook the Pasta: Cook rotini pasta to al dente according to the package directions. This typically takes 8-10 minutes in salted boiling water. The pasta should have a slight bite to it as it will continue cooking slightly when added to the sauce. Once done, drain well and set aside.
  2. Brown the Sausage: In a large 12-inch skillet, heat the olive oil over medium-high heat. Add the Italian sausage, diced onion, and minced garlic. Break up the sausage with a wooden spoon while cooking, stirring occasionally until the meat is thoroughly browned and the onions are translucent, about 7-8 minutes. Drain excess fat if necessary.
  3. Add Seasonings: Sprinkle the chili powder, garlic powder, salt, and smoked paprika over the sausage mixture. Stir well to evenly distribute the seasonings and allow them to bloom in the hot pan for about 30 seconds, enhancing their flavors.
  4. Create the Base Sauce: Add the drained Rotel tomatoes, beef broth, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer. Let it cook for about 2-3 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
  5. Add Dairy: Lower the heat to medium-low and add the heavy whipping cream and cream cheese to the skillet. Stir continuously until the cream cheese has completely melted and the sauce is smooth with no lumps, about 3-4 minutes. The sauce will begin to thicken as it simmers.
  6. Combine and Finish: Add the shredded cheddar cheese and cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy sauce. Continue cooking for another minute to ensure the cheese is fully melted. Remember that the sauce will continue to thicken as it cools.
  7. Serve: Remove from heat, garnish with freshly chopped parsley, and serve immediately for the best taste and texture.

Notes

  • For a spicier version, use hot Italian sausage or add red pepper flakes to taste.
  • The sauce may appear thin at first but will thicken significantly as it cools.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce.
  • For a lighter option, substitute half-and-half for the heavy cream or use reduced-fat cream cheese.
  • This dish pairs well with a simple green salad and garlic bread.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main-course
  • Method: One Pot & One Pan
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 685
  • Sugar: 5g
  • Sodium: 1250mg
  • Fat: 42g
  • Saturated Fat: 22g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 125mg

Find it online: https://bestfeed.us/creamy-rotel-pasta-with-sausage/