Ingredients
Scale
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup heavy cream
- 8 ounces pepper jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell peppers and cook for another 3-5 minutes, until slightly tender-crisp.
- Step 3: Stir in the undrained Rotel, heavy cream, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
- Step 4: Reduce heat to low and stir in the shredded pepper jack cheese until melted and creamy.
- Step 5: Add the cooked pasta to the sauce and toss to coat. Serve immediately.
Notes
- Leftovers are best stored in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated pasta, add a splash of milk or cream to prevent the sauce from drying out.
- Serve this dish with a side of crusty bread for dipping into the delicious creamy sauce.
- To enhance the pepper jack flavor, add a pinch of cayenne pepper along with the salt and pepper for a little kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American