Go Back Email Link

Creamy Rotel Pasta with Sausage

Creamy Rotel Pasta with Sausage is wonderfully creamy and cheesy with lots of spice. Can be made in under 20 minutes for a quick and easy weeknight meal.
Course Dinner
Cuisine Southern
Keyword pasta, sausage
Prep Time 10 minutes
Cook Time 10 minutes
Calories 707kcal


  • 16 ounces pasta, rotini, cavatappi, or penne work well
  • 1/2 cup reserved pasta water
  • 16 ounces hot Italian sausage
  • 2 tablespoons butter
  • 1/2 medium sweet or yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 (10-ounce) can Rotel tomatoes, undrained
  • 1 (14.5-ounce) can petite diced tomatoes, drained
  • 4 ounces cream cheese, cubed and softened
  • 1 cup shredded Mexican cheese
  • 1 teaspoon Cajun or Creole seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh parsley


  • Cook pasta in salted water according to package directions, reserving 1/2 cup of the cooking liquid. Drain well.
  • While the pasta cooks, Brown and crumble the sausage in a large nonstick skillet. When no pink is left, remove it with a slotted spoon and set it on a paper towel-lined plate.
  • Wipe skillet clean and add butter. Place over medium-high heat.
    When butter is melted, add onion and cook 3 minutes.
  • Add garlic and cook 1 more minute.
  • Sprinkle flour into skillet and cook and stir for 1 minute.
  • Whisk in heavy cream and half-and-half. Bring to a simmer and then add Rotel tomatoes and diced tomatoes. Simmer for a few minutes.
  • Add cream cheese and Mexican cheese and stir until melted.
  • Add Cajun seasoning, salt and pepper.
  • Return sausage to skillet. Add pasta and mix everything together. If skillet isn't big enough, transfer everything to a bowl to mix together.
    If sauce is too thick or the pasta is too dry, add in the reserved pasta liquid.
  • Garnish with parsley and serve.


Calories: 707kcal