Rotel Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
715 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Rotel Pasta
Description
This Rotel Pasta begins by cooking chorizo pork in a pan, breaking it up as it browns to render flavorful fat and penetrate the meat with seasoning. Excess grease is drained to prevent heaviness. Meanwhile, the fettuccine is boiled until tender and drained with some pasta water saved in case the sauce needs loosening.
The sauce is made by simmering canned Rotel diced tomatoes with their juices and optional diced jalapeños, then seasoning with garlic salt, onion powder, and oregano. Cream cheese is melted in to add richness and smoothness, creating a creamy base. The cooked chorizo is reincorporated to layer savory meat flavor throughout the sauce.
Once combined with the pasta, the dish can be adjusted with reserved pasta water to achieve a sauce consistency that clings nicely to the noodles. The finished dish is creamy, slightly spicy, and rich from the cheese and chorizo, offering a comforting texture and bold flavor balance.
Nutrition information is approximate and was calculated online. Saving pasta water is advised to adjust sauce thickness before serving.
Ingredients
- 8 ounces Fettuccine pasta
- ½ pound chorizo (I used Johnsonville)
- 1 ounce diced tomatoes Rotel brand, undrained, canned
- 2 ounces jalapeño optional, diced, canned
- ¼ teaspoon garlic salt
- ¼ teaspoon onion powder
- 1 teaspoon oregano dried
- 2 ounces cream cheese
- ½ cup heavy cream
Instructions
- Heat a deep-sided pan over medium heat. Add the chorizo and cook for 7-8 minutes, using a wooden spoon to break the chorizo into smaller pieces as it cooks.
- At the same time, bring a large pot of salted water to a boil to cook the pasta in. Cook pasta according to package instructions, then strain and set aside until the sauce is ready. Note: Save some of the pasta water just in case!
- Once the chorizo has finished cooking, remove it from the heat and strain off the excess grease. I like to do this by straining through a sieve, then pouring the strained chorizo onto paper towels to absorb any excess grease.
- Set the chorizo aside, and return the pan to medium heat. Add the Rotel, diced canned jalapeno (optional), garlic salt, onion powder, and oregano to the pan. Bring to a gentle simmer (this will take a few minutes).
- Reduce the heat to medium-low and add the cream cheese to the Rotel Pasta sauce. Stir until melted and completely incorporated. Add back in the chorizo and stir, then add in the heavy cream. Stir until incorporated. If you aren’t completely satisfied with the sauce thickness, add some of the leftover pasta water, a little at a time. Or if it’s too thin, continue cooking for a few additional minutes until it reduces down.
- Add the cooked pasta to the Rotel sauce and stir until fully coated. Serve immediately, preferably with breadsticks or garlic bread.
Notes
- Save a cup of pasta water to adjust the sauce’s thickness if needed before serving.
- Drain excess grease from cooked chorizo by straining and blotting on paper towels to reduce heaviness.
- Nutrition info is approximate and provided as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 58g | 19% |
| Protein | 25g | 50% |
| Fat | 42g | 65% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 175mg | 58% |
| Sodium | 281mg | 12% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 23mg | 26% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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