### Creamy Rotel Pasta Recipe

**Description:**
This creamy Rotel pasta is a delightful blend of rotini pasta, zesty diced tomatoes with green chilies, and rich heavy cream, all topped with melted cheddar cheese. Perfect for a quick weeknight dinner, this dish can be made with or without sausage and is easily customizable with your favorite veggies.

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**Ingredients:**
– 8 ounces of rotini pasta
– 1 can (10 ounces) of diced tomatoes with green chilies (like Rotel)
– 1 cup of heavy cream
– 1 cup of shredded cheddar cheese
– 1 cup of cooked and crumbled sausage (optional)
– 1 tablespoon of olive oil
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1 teaspoon of chili powder
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)

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**Instructions:**
1. **Boil Pasta:** Bring a large pot of salted water to a boil (about 1 tablespoon of salt). Add the rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and set aside.

2. **Sauté Sausage (if using):** In a large skillet, heat olive oil over medium heat. If using sausage, add it to the skillet and sauté for 2-3 minutes until heated through.

3. **Add Tomatoes:** Pour in the diced tomatoes with green chilies and simmer for 2-3 minutes.

4. **Make the Sauce:** Add the heavy cream and stir to combine. Sprinkle in garlic powder, onion powder, and chili powder. Simmer for another 3-5 minutes until the sauce thickens.

5. **Incorporate Cheese:** Stir in the shredded cheddar cheese until melted and fully incorporated.

6. **Combine Pasta:** Add the drained rotini pasta to the skillet and toss gently until well coated.

7. **Season:** Taste and adjust seasoning with salt and pepper as needed.

8. **Garnish and Serve:** Remove from heat and garnish with fresh cilantro or parsley if desired. Serve warm, paired with a side salad or garlic bread.

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**Notes:**
– Customize with vegetables like bell peppers, spinach, or zucchini for added nutrition.
– For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of milk or cream.

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**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Yield:** 4 servings