Rotel Pasta Fiesta
Creamy, zesty, and downright comforting — Rotel Pasta Fiesta is a quick dinner that feels like a warm hug on a busy weeknight.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
Pasta
- 12 oz rigatoni or penne pasta, dry
Meat
- 1 lb ground beef or ground turkey, fresh
Oil
- 1 tbsp olive oil, for cooking
Sauce
- 1 can (10 oz) Rotel (diced tomatoes with green chilies) do not drain unless you want less liquid
- 1 cup heavy cream or half-and-half room temperature
- 1 cup shredded cheddar or Mexican blend cheese freshly shredded for best melting
Seasonings
- 1/2 tsp garlic powder or 1 minced garlic clove if you prefer fresh
- 1/2 tsp onion powder
- 1 tsp salt or to taste
- 1/8 tsp black pepper freshly ground if possible
Garnish
- Parsley for garnish (optional), chopped
Instructions
- Fill a large pot with water and a generous pinch of salt. Bring to a rolling boil, then add the rigatoni or penne. Cook according to package instructions until al dente (usually 9 to 12 minutes). Stir occasionally so pasta doesn’t stick. Drain and set aside in the colander while you finish the sauce.
- Heat olive oil in a large skillet over medium-high heat. Add ground beef or ground turkey, breaking it up with a spatula. Cook, stirring occasionally, until the meat is browned and no longer pink, about 6 to 8 minutes. If there is excess fat, carefully drain it from the skillet to avoid a greasy sauce.
- Reduce heat to medium. Stir in the Rotel (including juices for more sauce), garlic powder, onion powder, salt, and black pepper. Mix well and let the mixture simmer gently for 2 to 3 minutes so flavors meld.
- Pour in heavy cream or half-and-half and stir to combine. Bring the sauce to a light simmer (small bubbles at the edges), stirring frequently. Keep the heat moderate so the cream does not boil vigorously.
- Reduce heat to low, then stir in shredded cheddar or Mexican blend cheese a handful at a time. Continue stirring until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust salt or pepper if needed.
- Add the cooked pasta to the skillet and gently toss or stir until every piece is coated in the sauce and heated through, about 1 to 2 minutes. If the sauce seems too thick, add a splash of reserved pasta water or a little more cream to loosen it.
- Transfer to a serving dish and garnish with chopped parsley if desired. Serve immediately while hot and creamy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. This dish is best refrigerated rather than frozen because the cream can separate when thawed.