Quick Creamy Rotel Pasta (Print Version)
# Ingredients:
→ Base
01 -
1 pound penne pasta
02 -
1 tablespoon olive oil
03 -
1 pound lean ground beef
→ Vegetables & Aromatics
04 -
1 yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
→ Sauce Components
07 -
1 cup beef broth
08 -
1/2 cup heavy cream
09 -
4 oz cream cheese, cubed and softened
10 -
1 tablespoon Worcestershire sauce
11 -
1 cup shredded cheddar cheese
→ Seasonings
12 -
1 teaspoon chili powder
13 -
1 teaspoon smoked paprika
14 -
1 teaspoon garlic salt
15 -
1/2 teaspoon ground cumin
16 -
1/2 teaspoon black pepper
→ Garnish
17 -
Fresh chopped cilantro or parsley
# Instructions:
01 -
Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.
03 -
Add the minced garlic and cook until fragrant, about 1 minute.
04 -
Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.
05 -
Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
06 -
Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
07 -
Serve hot, garnished with fresh chopped cilantro or parsley if desired.
# Notes:
01 -
This creamy, spicy pasta dish combines the bold flavors of Rotel tomatoes with a rich cheese sauce