Creamy Rotel Pasta Chilies (Print)
Rotini tossed in creamy sauce with diced tomatoes, chilies, cheddar, and sausage. Quick, customizable, hearty meal.
# Ingredients:
→ Pasta Base
01 -
225 grams rotini pasta
→ Sauce
02 -
1 can (284 grams) diced tomatoes with green chilies
03 -
240 millilitres heavy cream
04 -
115 grams shredded cheddar cheese
05 -
15 millilitres olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon chili powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Optional Additions
11 -
115 grams cooked and crumbled sausage
12 -
Fresh cilantro or parsley, for garnish
# Steps:
01 -
Bring a large pot of salted water to a boil using approximately 1 tablespoon salt. Add rotini and cook for 8-10 minutes until al dente. Drain thoroughly and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add cooked sausage and sauté for 2-3 minutes until fully heated.
03 -
Add diced tomatoes with green chilies to the skillet and simmer for 2-3 minutes to develop flavour.
04 -
Pour in heavy cream and stir well. Add garlic powder, onion powder, and chili powder. Simmer for 3-5 minutes until the sauce thickens.
05 -
Gradually stir in shredded cheddar cheese until completely melted and emulsified into the sauce.
06 -
Add drained rotini pasta to the skillet. Toss gently until evenly coated with the sauce.
07 -
Taste and adjust with salt and black pepper as required.
08 -
Remove from heat and garnish with freshly chopped cilantro or parsley if desired. Serve warm as a main course.
# Notes:
01 -
Enhance nutritional value by incorporating sautéed bell peppers, spinach, or zucchini.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or cream to restore creaminess.