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
Scale
- 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