In a large stockpot, boil water for pasta.

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.

Stir chicken bouillon into white wine and add to the pan.

Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.

In the meantime, cook your pasta to the al dente stage.

Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.

Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes.

Drain the pasta very well – add pasta to the crème sauce.

Toss with freshly chopped parsley and Parmesan.