- Cooking Time:
- Servings: 4-6
- Preparation Time:
- 1 pound dry pasta
- 1 pint heavy crème
- 2 T olive oil
- 2 T minced garlic
- ½ cup chopped onion
- 1 T Cajun seasoning
- 1 T Smoked sweet paprika seasoning
- 2 tsp salt
- 1 cup white wine
- fresh ground pepper
- 1 T freshly chopped parsley
- Parmesan cheese (I personally like Pecorino Romano for this dish)
- 1. In large stockpot, boil water for pasta.
- 2. In a large sauté pan, heat 2 T olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine. Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
- 3. Add Cajun seasoning, salt, pepper and paprika. Add heavy crème. When the crème mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes. Drain the pasta well – add pasta to the crème sauce. Toss with freshly chopped parsley and some Pecorino Romano cheese. Eat. Have seconds.
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