Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then add your penne and cook according to package instructions. You want it al dente, so it holds up in the sauce. Drain the pasta and set it aside. (Pro tip: reserve a bit of pasta water in case you need to loosen the sauce later!)

Step 2: Brown the Beef and Onions

While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is browned and the onions are tender, about 5-7 minutes. If there’s excess grease, go ahead and drain it.

Step 3: Add the Rotel and Spices

Once the beef is cooked, it’s time to add flavor! Pour in the can of Rotel, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes until it’s slightly thickened—this helps all the flavors meld together.

Step 4: Stir in the Creamy Ingredients

Reduce the heat to low and add the heavy whipping cream and cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth. This is where the magic happens—the sauce should be rich, creamy, and have a hint of orange color from the tomatoes.

Step 5: Toss in the Pasta and Cheese

Add the cooked pasta to the skillet and toss to coat. Sprinkle the shredded cheddar cheese over the top and stir until it’s melted into the sauce. You should have a beautiful, glossy sauce coating each piece of pasta. If it seems too thick, add a splash of pasta water or beef broth to loosen it up.

Step 6: Serve and Garnish

Scoop the pasta into bowls and garnish with a sprinkle of fresh cilantro or parsley. It adds a pop of color and a little extra freshness to each bite.