Fill a large pot with water and add a generous pinch of salt. Bring to a boil and add rotini pasta. Cook for 8-10 minutes until al dente. Drain and set aside.

In a skillet, heat approximately 2 tablespoons of olive oil over medium heat. Add cooked and crumbled sausage, sauté for 2-3 minutes until heated and slightly browned.

Pour in the can of diced tomatoes with green chilies, scraping any bits from the skillet. Simmer for 2-3 minutes.

Lower the heat and add heavy cream, stirring gently. Season with garlic powder, onion powder, and chili powder. Simmer for 3-5 minutes.

Sprinkle shredded cheddar cheese into the sauce, stirring continuously until melted and smooth.

Add the drained rotini to the skillet, gently tossing in the creamy sauce until evenly coated.

Taste the dish and adjust seasoning with salt and pepper before removing from heat.

Serve onto plates or bowls, garnished with fresh cilantro or parsley, and enjoy!