Easy Rotel Pasta (Print Version)
# Ingredients:
→ Base
01 -
16 ounces penne pasta
02 -
1 pound ground beef, lean
03 -
1 tablespoon extra virgin olive oil
→ Vegetables & Aromatics
04 -
1 (10 oz) can diced tomatoes with chilies, including liquid
05 -
4 minced garlic cloves
06 -
1 medium yellow onion, chopped
→ Sauce Components
07 -
1/2 cup heavy whipping cream
08 -
1 cup beef stock
09 -
4 ounces softened cream cheese, cut into chunks
10 -
1 tablespoon Worcestershire
11 -
1 cup grated cheddar cheese
→ Seasonings
12 -
1 teaspoon smoked paprika
13 -
1 teaspoon chili powder
14 -
1/2 teaspoon cumin, ground
15 -
1 teaspoon garlic salt
16 -
1/2 teaspoon black pepper
→ Garnish
17 -
Chopped parsley or cilantro (optional)
# Instructions:
01 -
Boil a large pot of water, add salt, and cook the penne until it's firm but not raw, as the package suggests. Drain the water and set aside.
02 -
Warm up the olive oil in a big pan over medium-high heat. Toss in the onion and beef, breaking the meat up as you go. Cook until they're browned and the onions soften, around 5-7 minutes.
03 -
Mix in the garlic and stir for about 60 seconds, just until the aroma hits you.
04 -
Pour in the diced tomatoes with chilies (don’t drain), beef stock, heavy cream, cream cheese, Worcestershire, garlic salt, smoked paprika, chili powder, cumin, and black pepper. Keep it over medium heat, stirring until the cheese melts into a smooth, slightly thick sauce, about 5 minutes.
05 -
Turn the heat to low and fold in the cheddar until it fully melts into the sauce.
06 -
Toss the cooked pasta into your sauce in the pan and coat it all evenly.
07 -
Dish it up while hot, adding cilantro or parsley on top if you'd like.
# Notes:
01 -
Rich and creamy pasta bursting with spice and the tangy kick of tomatoes and chilies.