Rotel Pasta

Diced jalapenos and chorizo bring mad flavor with little effort, and a little dairy lends creaminess, resulting in a balanced pasta dish that is both zesty and creamy.

– 8 ounces fettuccine pasta – ½ pound chorizo (Johnsonville) – 1 10-ounce can Rotel diced tomatoes, undrained – 2 ounces canned diced jalapeno (optional) – ¼ teaspoon garlic salt – ¼ teaspoon onion powder – 1 teaspoon dried oregano – 2 ounces cream cheese – ½ cup heavy cream

INGREDIENTS

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.

Once the chorizo has finished cooking, remove it from the heat and strain off the excess Use paper towels to absorb any excess grease.

Set the chorizo aside, and return the pan to medium heat. Add the Rotel, diced canned jalapeno, garlic salt, onion powder, and oregano to the pan. Bring to a gentle simmer.

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.

Add the cooked pasta to the Rotel sauce and stir until fully coated. Serve immediately, preferably with garlic bread or breadsticks.

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