Description
This Creamy Sausage Rotel Pasta is a comforting and flavorful dish combining savory pork sausage, zesty Rotel diced tomatoes with green chilies, and a rich creamy sauce made with cream cheese, sour cream, and parmesan. Tossed with thin spaghetti, this quick and easy meal packs a delicious punch perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 8 oz thin spaghetti
Sauce and Sausage
- 1 (16-oz) package pork sausage
- 1 (10-oz) can Rotel diced tomatoes and green chilies, undrained
- 1 (8-oz) package cream cheese, cubed
- 2 Tbsp butter
- 2 tsp minced garlic
- ¼ cup sour cream
- ½ cup heavy cream
- ¼ tsp onion powder
- 1½ tsp dried parsley
- â…“ cup grated parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook spaghetti according to package directions until al dente. Drain and set aside.
- Prepare Sauce Base: While pasta cooks, begin preparing the sauce by starting with the sausage.
- Cook Sausage: In a large skillet over medium-high heat, cook pork sausage thoroughly until no longer pink, breaking it apart as it cooks. Drain excess fat from the skillet.
- Sauté Garlic and Add Sauce Ingredients: Add butter and minced garlic to the skillet with the sausage and sauté for about 1 minute until fragrant. Then add the undrained Rotel tomatoes, cubed cream cheese, sour cream, heavy cream, onion powder, salt, and pepper. Reduce heat to low and stir continuously just until the sauce becomes smooth and blended – do not allow it to boil. Remove from heat and stir in grated parmesan cheese for added richness.
- Toss Pasta in Sauce and Garnish: Add the cooked spaghetti to the sauce in the skillet and toss well to coat all noodles evenly. Sprinkle dried parsley on top for a fresh herby finish. Serve immediately for best taste and texture.
Notes
- Do not overcook the sauce or let it boil as cream cheese can separate.
- Use thin spaghetti or linguine for best texture with this creamy sauce.
- Adjust the heat by choosing mild or hot Rotel based on your spice preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
