Ingredients
Scale
- 12 ounces of penne pasta
- 1 tablespoon olive oil
- 1 pound ground beef or turkey (or use mushrooms for a vegetarian option)
- 1 can (10 ounces) Rotel diced tomatoes and green chilies
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- Optional: 1/2 cup black olives, sliced
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart with a spatula, about 5-7 minutes. If you’re opting for a vegetarian version, sauté the mushrooms until golden and tender.
- Stir in the Rotel tomatoes, allowing the mixture to simmer for about 3 minutes. The aroma will remind you of those simmering stews on a quiet Devon Sunday.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Let it cook for an additional 2 minutes, allowing the flavors to meld beautifully.
- Add the cooked pasta to the skillet, tossing it gently to coat with the sauce. Sprinkle in the cheddar cheese, smoked paprika, garlic powder, salt, and pepper, stirring until the cheese has melted and everything is well combined.
- For an extra touch of festivity, fold in the black olives if using. Cook for another minute, just until heated through.
- Serve hot, garnished with fresh cilantro or parsley. Bask in the warmth and joy of a meal that feels like a hug from home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International