Pasta with Cajun Cream Sauce
  • Servings: 4-6
  • 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. 1. In large stockpot, boil water for pasta.
  2. 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. 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.