Creamy Rotel Pasta With Sausage: A Comforting One-Pan Wonder

There’s something magical about a dish that comes together in one pan—rich, creamy, and packed with bold flavors that make every bite irresistible. This Creamy Rotel Pasta with Sausage is exactly that kind of meal. I first made it on a chilly weeknight when I needed something quick yet indulgent, and the moment the spicy tomatoes melded with the velvety cheese sauce, I knew it was a keeper. The aroma of sizzling Italian sausage, garlic, and smoky paprika filled the kitchen, and by the time I twirled the first forkful of pasta, I was hooked. It’s since become a family favorite, requested for potlucks, busy nights, and even by my most skeptical dinner guests.

Why You’ll Love This Creamy Rotel Pasta With Sausage

• Bold, comforting flavors – Spicy Rotel tomatoes, smoky paprika, and creamy cheese create a sauce that’s rich and satisfying.

• One-pan simplicity – Minimal cleanup means more time to enjoy your meal (and less time scrubbing dishes).

• Feeds a crowd – Perfect for family dinners or last-minute gatherings.

• Versatile and customizable – Swap proteins, adjust the spice, or add veggies to make it your own.

• Leftovers taste even better – The flavors deepen overnight, making lunch the next day something to look forward to.

The Picky Eater Who Couldn’t Resist

My nephew, a self-proclaimed “plain pasta only” kind of kid, surprised us all when he took a hesitant bite—then went back for seconds. The creamy sauce won him over, and the subtle kick from the Rotel had him asking for the recipe (a first!). If that’s not a stamp of approval, I don’t know what is.

What Makes It Special

• Rotel Tomatoes & Green Chiles – Adds a tangy, slightly spicy depth that sets this dish apart.

• Italian Sausage – Infuses the sauce with savory, herby richness.

• Cream Cheese & Heavy Cream – Creates a luscious, velvety texture.

• Smoked Paprika & Worcestershire – Elevates the flavor with smoky, umami notes.

Making It Happen

Start by cooking your pasta until al dente—you want it to have a slight bite since it’ll soak up the sauce later. While that boils, heat olive oil in a large skillet and brown the Italian sausage with onions and garlic until everything is golden and fragrant. The smell alone will have everyone hovering around the kitchen.

Next, stir in the chili powder, smoked paprika, and salt, letting the spices toast slightly to unlock their full flavor. Pour in the drained Rotel tomatoes, beef broth, and Worcestershire sauce, scraping up any browned bits from the pan (that’s where the magic is). Let it simmer for a few minutes before adding the heavy cream and cream cheese, stirring until the sauce is smooth and luxurious.

Finally, toss in the shredded cheddar and cooked pasta, stirring until every noodle is coated in that creamy, spicy goodness. The sauce will thicken as it cools, clinging perfectly to each twist of rotini. A sprinkle of fresh parsley adds a pop of color and freshness before serving.

You Must Know

• Drain the Rotel well – Too much liquid can make the sauce runny.

• Don’t overcook the pasta – It will continue to soften in the sauce.

• Use full-fat dairy – Low-fat alternatives can cause the sauce to separate.

• Let it rest for 5 minutes – This helps the sauce thicken to the perfect consistency.

Serving Ideas

Pair this pasta with a crisp green salad and garlic bread to soak up every last bit of sauce. For drinks, a cold lager or a lightly sweet white wine (like Riesling) balances the spice beautifully.

Make It Different

• Protein swap – Use ground beef, chicken, or turkey instead of sausage.

• Vegetarian version – Skip the meat and add mushrooms or bell peppers.

• Spice level – Adjust the heat with mild or hot Rotel.

• Cheese variations – Try pepper jack for extra kick or mozzarella for stretchy goodness.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to revive the sauce. Avoid microwaving too long, as the dairy can separate.

Success Tips

• Grate your own cheese—pre-shredded varieties contain anti-caking agents that can make the sauce grainy.

• If the sauce thickens too much upon standing, loosen it with a little warm broth.

• For extra depth, deglaze the pan with a splash of red wine before adding the broth.

Frequently Asked Questions

Can I use a different pasta shape?
Absolutely! Penne, fusilli, or even macaroni work well—just stick to short, sturdy shapes.

Is there a substitute for heavy cream?
Half-and-half works in a pinch, but the sauce won’t be as rich.

Can I make this ahead?
Yes, but add a little extra liquid when reheating, as the pasta absorbs moisture.

How spicy is this dish?
It has a mild kick—use mild Rotel if sensitive to heat.

Can I freeze leftovers?
Freezing isn’t recommended, as dairy-based sauces can become grainy when thawed.

Creamy Rotel Pasta With Sausage

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Category: Main Dish
Difficulty: Easy
Cuisine: American
Yield: 6 servings

Ingredients

• 10 ounces rotini pasta (about 3 ½ cups dried)

• 1 tablespoon olive oil

• 1 pound Italian sausage (casings removed if needed)

• 1 cup diced onion

• 3 garlic cloves, minced

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon smoked paprika

• 2 cans Rotel tomatoes & green chiles, drained

• 1 cup low-sodium beef broth

• 1 tablespoon Worcestershire sauce

• 1 cup heavy whipping cream

• 6 ounces cream cheese, cubed

• 1 cup shredded cheddar cheese

• Fresh chopped parsley, for garnish

Instructions

1. Cook pasta to al dente according to package directions. Drain and set aside.

2. In a large skillet, heat olive oil over medium-high heat. Add sausage, onion, and garlic, cooking until browned. Drain excess fat if needed.

3. Stir in chili powder, salt, and smoked paprika.

4. Add Rotel tomatoes, beef broth, and Worcestershire sauce. Bring to a simmer.

5. Stir in heavy cream and cream cheese, simmering until smooth.

6. Add shredded cheddar and cooked pasta, tossing until fully coated. Sauce will thicken as it cools.

7. Garnish with fresh parsley and serve.

Notes

• Substitute ground beef or turkey for sausage if preferred.

• Any short pasta works—penne, fusilli, or shells are great alternatives.

• For extra heat, use hot Rotel or add a pinch of cayenne.

Enjoy this Creamy Rotel Pasta with Sausage—a dish that’s as easy to make as it is delicious!