You can’t go wrong with this Pasta With Cajun Cream Sauce recipe. Excellent, we loved it. This is not for the diet conscious!
You can sub chicken broth for the wine and bouillon if desired.
I used linguini but a short pasta, penne or similar, would be a good choice also. You could add shrimp or bacon or … lots of stuff — great!
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I don't normally think Cajun with pasta but this is delicious!
- 1 lb dry pasta I like rigatoni
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 2 tablespoons garlic minced
- 1 teaspoon chicken bouillon granule
- 1 cup white wine
- 1 tablespoon cajun seasoning or creole-use your favorite
- 1 tablespoon sweet smoked paprika
- salt to taste
- fresh ground pepper to taste
- 2 tablespoons tomato paste
- 1 pint heavy cream
- 2 tablespoons fresh parsley chopped
- 1/2 cup Parmesan cheese shredded
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In a large stockpot, boil water for pasta.
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In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute an additional 1 minute.
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Stir chicken bouillon into white wine and add to the pan.
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Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
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In the meantime, cook your pasta to the al dente stage.
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Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
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Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes.
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Drain the pasta very well – add pasta to the crème sauce.
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Toss with freshly chopped parsley and Parmesan.
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Serve.
Enjoy!
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Recipe based on one by Outta Here
Photo by Karen Elizabeth