Pasta With Cajun Cream Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 1 in large stockpot, boil water for pasta.
• 2 in a large sauté pan, heat olive oil over medium heat. add onions and saute for 2 minutes. add garlic, saute additional 1 minute.
• 3 stir chicken bouillon into wine and add to pan.
• 4 using a wooden spoon, scrape any brown bits off the bottom of the pan. let the wine reduce to half – about 3 minutes.
• 5 in the meantime, cook your pasta to the al dente stage.
• 6 add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. stir.
• 7 add heavy cream. when the cream mixture is almost bubbling, turn heat to low. let the crème mixture reduce to half – about 5 minutes.
• 8 drain the pasta very well – add pasta to the crème sauce.
• 9 toss with freshly chopped parsley and parmesan.
• 10 serve.