You’re gonna’ loooove this creamy Rotel sausage pasta recipe. It’s super savory, creamy decadent, and really easy to throw together.
It’s one of those indulgent dishes that are easy enough for a busy weeknight meal but special enough to serve to company. It’s perfect when you’re craving a little carby comfort because it just oozes warm happiness.
How about a few more delicious ooey-gooey comfort casseroles? My baked ziti is loaded with lotsa beef and 3 kinds of cheese! My chicken spaghetti with Rotel is another carby comfort food you’re sure to love.
Million dollar spaghetti has a creamy, cheesy layer in the middle of the casserole that will rock your family dinner table. I bet it will become an instant family favorite.
Let’s make some dinner!
This creamy Rotel sausage pasta recipe is a super simple recipe that tastes like a million bucks! Plus, it’s so versatile it just makes dinner life easy. Here are some other great qualities.
Pasta: The best way to cook your pasta is to boil it just until al dente. Past this point and your pasta will be mushy. Yuck!
Pasta water: Be sure to salt your pasta water! It’s a simple step that makes a huge flavor difference. I typically use 1 ½ – 2 tablespoons of salt per gallon of water. The pasta inevitably absorbs some of the salted water as it cooks, and salt can enhance umami flavor. So, your dish will start with Ah-ma-zing pasta.
Also, don’t forget to reserve a cup of pasta water. This is a secret used by most chefs. It’s a great way to adjust the thickness of your sauce without thinning it too much. The starch in the pasta water helps the sauce stick to the noodles to evenly coat every delicious piece.
Flour: You’ll notice that the creamy Rotel sausage pasta recipe calls for you to cook your roux for one minute before adding the liquid. I know it seems insignificant, but it gets rid of that flour-y flavor, so it doesn’t end up in the finished product.
How Long Can You Keep This In The Fridge?
This spicy sausage pasta recipe will keep in the fridge for up to 4 days when stored properly but keep in mind it will thicken a bit as it sits. You can thin it out by adding a little more cream or milk when you reheat it.
I’ve even used water and it works just fine but you may not need anything at all. Simply store your creamy Rotel sausage pasta recipe in an airtight container or resealable bag after it cools completely and slide it into the fridge.
Can You Freeze This Creamy Rotel Sausage Pasta?
This dish doesn’t freeze well. The pasta gets mushy and the sauce has too much dairy to freeze.
Make Ahead Tips
This creamy Rotel sausage pasta recipe doesn’t take long to make so there really isn’t much prep work other than chopping the aromatics. It really needs to be made when you cook your sausage so you can make your roux in the same pan with your fond. Easy peasy and oh so delicious!
This sausage pasta recipe is super simple and incredibly yummy! I like to pair it with cucumber tomato salad to add a pop of color and a warm beer bread item. Plus, it makes getting dinner on the table a breeze.
- Use chicken. A few simple swaps can give you traditional chicken riggies or you can really change things up by serving a creamy chicken spaghetti they’ll go nuts over!
- Use other short pasta. Whip up a distinguished chili mac with elbow macaroni or grab ziti’s thinner cousin and cook up some spicy sausage penne pasta.
- Use spaghetti. It hard to beat genuine Italian spaghetti but chicken spaghetti with Rotel is definitely a close second!
- Use ground beef. Substitute beef for the sausage and serve up a spaghetti recipe with ground beef that’ll rock their world!
Creamy Rotel Sausage Pasta
- 16 ounces ziti
- 1 cup reserved pasta water
- 16 ounces bulk pork sausage
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 (10-ounce) can Rotel, undrained
- 4 ounces cream cheese, cubed, and at room temperature
- 2 cups Mexican style cheese blend, shredded
- 1 teaspoon cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons parsley, minced
- Cook pasta (16 ounces) according to package instructions in well-salted water. Before Draining reserve 1 cup of pasta water. Drain.
- In a large skillet, brown the sausage (16 ounces) until there is no longer any pink. Remove to a paper towel-lined plate. Drain the fat from the skillet.
- Melt butter (2 tablespoons) in the skillet then saute onion (1 cup) and garlic (1 tablespoon) over medium-low heat until soft, about 5-7 minutes. Sprinkle flour (2 tablespoons) over vegetables and cook, whisking constantly for 1 minute. Remove pan from heat and slowly whisk in cream (2 cups) and (1 10-ounce can )Rotel smooth.
- Return skillet to medium and bring to a boil, stirring constantly. Reduce heat to low and stir cream cheese (4 ounces), Mexican cheese (2 cups), Cajun seasoning (1 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon), and simmer gently until cheese is melted.
- Add pasta to the sauce and toss until evenly coated. Thin out sauce, as needed, adding reserved pasta water a little at a time (you likely won't use the whole 1 cup). Garnish with parsley (2 tablespoons) and serve.