Ingredients:

  • 8 oz (226 g) rotini or penne pasta
  • 1 tablespoon (15 ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz / 283 g) Rotel diced tomatoes with green chilies, undrained
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon (5 g) chili powder
  • 1 teaspoon (5 g) cumin
  • Salt and pepper, to taste
  • Chopped fresh cilantro for garnish
  • Additional cheese for garnish (optional)

Instructions:

  1. Boil water in a large pot, add salt, then cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  3. Add minced garlic and cook for an additional 1 minute until fragrant.
  4. Pour in the can of Rotel tomatoes (including juices) into the skillet and stir in heavy cream, bringing to a gentle simmer.
  5. Mix in cheddar and Parmesan cheeses, stirring until melted and creamy. Season with chili powder, cumin, salt, and pepper.
  6. Add the cooked pasta to the sauce, stirring to coat evenly. Allow to simmer for another 2-3 minutes to marry flavors.
  7. Spoon into bowls, garnish with cilantro and additional cheese if desired.