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This Smoky Rotel Tomato Penne is a weeknight-friendly pasta that balances bright Rotel tomatoes with warm smoked paprika and a splash of cream. I make it when I want something faster than a casserole but more satisfying than a simple tomato sauce, and I often tweak the smokiness by adjusting chipotle or smoked salt. If you like bold tomato dishes, it sits nicely alongside the flavors in the best Southern tomato pie I enjoy.
Why Make This Recipe
- Fast: Ready in about 30 minutes, great for busy weeknights or when you need dinner on the table quickly.
- Flavor-packed: The Rotel (diced tomatoes with green chiles) adds brightness while smoked paprika and chipotle powder give depth.
- Comforting texture: Penne holds the sauce in its tubes, giving a perfect bite each time.
- Easy to scale: Double the sauce to feed a crowd or halve it for two servings without losing balance.
Personal note: I love this recipe because the smoky notes feel indulgent but the dish still comes together with pantry staples.
Recipe Overview
Prep time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes.
Servings: 4.
Difficulty: Easy.
Method: Boil penne, sauté aromatics, simmer Rotel with smoked seasoning, finish with cream and cheese. Use a large pot for the pasta and a heavy skillet (10–12") for the sauce.
My Experience Making This Recipe
I tested this version several times, adjusting the smoked paprika from 1/2 to 1 teaspoon to hit a pleasant smokiness without overpowering the tomatoes. Early trials produced a watery sauce, so I learned to reduce at medium heat and to reserve pasta water for finishing instead of overcooking the sauce.
How to Make Smoky Rotel Tomato Penne
Start by boiling 1 pound (450 g) penne in 4–5 quarts of salted water (about 1 tbsp salt per 4 quarts) until just shy of al dente (about 9–10 minutes). Meanwhile, sweat 1 medium diced onion and 3 cloves minced garlic in 2 tbsp olive oil over medium heat until translucent, then add 10 oz (1 can) Rotel, 1 tsp smoked paprika, 1/2 tsp chipotle powder (optional), and a pinch of sugar. Simmer the sauce 6–8 minutes to concentrate flavor, stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan, then toss with pasta and 1/2 cup reserved pasta water until silky. For a cheesier finish, transfer to a 9×13 baking dish, top with extra cheese, and bake at 375°F (190°C) for 8–10 minutes until bubbly.
Expert Tips for Success
- Salt the pasta water well: it’s the only chance to season the pasta itself—use about 1 tablespoon of kosher salt per 4 quarts.
- Use smoked paprika, not regular paprika, for the primary smoky flavor; add chipotle powder in small amounts to avoid heat overload.
- Reserve pasta water: 1/4–1/2 cup starchy water helps emulsify the sauce for a glossy finish without adding more cream.
- Cook the sauce down: simmer 6–8 minutes on medium-low to concentrate flavors; too-quick mixing will yield a thin sauce.
- Equipment tip: a heavy-bottom skillet (cast iron or stainless steel) gives steady heat for even reduction and prevents scorching.
How to Serve Smoky Rotel Tomato Penne
- Finish with fresh herbs like basil or parsley and a drizzle of good olive oil for brightness.
- Serve alongside a crisp green salad and toasted garlic bread for a complete meal; it pairs well with light, acidic wines.
- For a casual gathering, move this into a baking dish, top with mozzarella, and broil until golden for a family-style presentation that echoes baked penne with ground beef comforts.
- Garnish with crispy pancetta or bacon for texture and extra smokiness when hosting.
Storage and Reheating Guide
Cool the pasta to room temperature (under one hour) then store in airtight containers. Refrigerate for up to 3–4 days; for longer storage, freeze in freezer-safe containers for up to 2 months. Reheat refrigerated portions in a skillet over low-medium heat with a splash of water or milk (2–3 tbsp) to loosen the sauce and avoid drying. For frozen servings, thaw overnight in the fridge, then rewarm gently on the stovetop or at 350°F (175°C) covered for 15–20 minutes until heated through.
Recipe Variations
- Gluten-free: Use 12 oz of your favorite gluten-free penne and watch cooking time—the texture varies by brand.
- Dairy-free: Replace heavy cream with 1/2 cup full-fat coconut milk or cashew cream and omit Parmesan, finishing with nutritional yeast for savory depth.
- Protein boost: Stir in 1 pound cooked Italian sausage, browned crumbled chicken, or a can of drained cannellini beans.
- Extra smoky/charred: Roast the canned Rotel once in a hot skillet for 2–3 minutes to deepen flavor, or sprinkle smoked salt at the end.
Nutritional Highlights
This dish provides a good source of carbohydrates for energy from the pasta and vitamin C and lycopene from tomatoes. Using heavy cream increases saturated fat—swap to lower-fat milk for a lighter option. Allergen note: contains dairy and wheat (gluten); adjust for gluten-free or dairy-free needs as suggested above. Typical portion guidance: serve about 1 to 1 1/4 cups cooked pasta per adult as a main.
Troubleshooting Common Issues
- Sauce too thin: Simmer uncovered for a few more minutes to reduce, or add 1–2 tbsp tomato paste to thicken and deepen flavor.
- Bland flavor: Increase salt incrementally and add acidity (1 tsp lemon juice or a splash of vinegar) to brighten the sauce.
- Pasta sticking or gummy: Use plenty of water and stir the pasta during the first 2 minutes of cooking; don’t rinse after draining.
Frequently Asked Questions
Q1: Can I use fresh tomatoes instead of Rotel?
A1: Yes—use about 2 cups chopped ripe tomatoes, and add 1 small chopped jalapeño for the mild heat. Simmer longer (10–12 minutes) to break down fresh tomatoes and concentrate the sauce, and taste for seasoning.
Q2: How do I make this less spicy but still flavorful?
A2: Omit chipotle powder and use only smoked paprika for smoky flavor without heat. You can also drain some of the Rotel liquid before adding to the pan to reduce intensity, then adjust with a pinch of sugar if needed.
Q3: Is this suitable for meal prep?
A3: Absolutely. Store portions in airtight containers in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water to restore creaminess and avoid microwave-drying.
Q4: Can I bake this ahead of time for a dinner party?
A4: Yes—assemble in a baking dish, cover and refrigerate up to 24 hours, then bake at 375°F (190°C) for 20–30 minutes covered, uncover and broil 2–4 minutes to brown the top. For inspiration on similar make-ahead tomato bakes, I sometimes reference a Rotel-based dip recipe technique for how Rotel behaves when rebaked.
Serving Inspiration
For a heartier table, serve with a simple tomato pie on the side like bacon and onion tomato pie or its smoky cousin, and top the pasta with crumbled crispy bacon reminiscent of this bacon-onion tomato pie when you want a real flavor boost.
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Smoky Rotel Tomato Penne
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A weeknight-friendly pasta that balances bright Rotel tomatoes with warm smoked paprika and a splash of cream, offering a comforting and flavorful dish ready in about 30 minutes.
Ingredients
- 1 pound (450 g) penne
- 4–5 quarts salted water (about 1 tbsp salt per 4 quarts)
- 2 tbsp olive oil
- 1 medium diced onion
- 3 cloves minced garlic
- 10 oz (1 can) Rotel
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder (optional)
- Pinch of sugar
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 1/2 cup reserved pasta water
Instructions
- Boil penne in salted water until just shy of al dente (about 9–10 minutes).
- Sweat diced onion and minced garlic in olive oil until translucent.
- Add Rotel, smoked paprika, chipotle powder, and sugar; simmer for 6–8 minutes.
- Stir in heavy cream and Parmesan, then toss with the cooked pasta and reserved pasta water.
- For a cheesier finish, transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 8–10 minutes.
Notes
Adjust the smokiness by tweaking the amount of smoked paprika or chipotle powder. Reserve pasta water to help emulsify the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Boiling, Sautéing, Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg