Created by: Mikekey
Created on November 4, 2013
Pasta With Cajun Cream Sauce
"This is not for the diet conscious! This is a great side for chicken or shrimp, and served with steamed broccoli. Sub chicken broth for the wine and bouillon, if desired."
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Prep Time: 15mPT15M
Cook Time: 35mPT35M
This is wonderful! It's simple to make and very flavorful. It has a bit of a bite that I loved. I served this as an entree with mini penne noodles. Thanks Mike for sharing. Made for Went to the Market tag..
- 1 pound dry pasta (I like rigatoni)
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon chicken bouillon granules
- 1 cup white wine
- 1 tablespoon Cajun seasoning (creole-use your favorite)
- 1 tablespoon paprika (sweet smoked)
- Salt, to taste
- Fresh ground pepper, to taste
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 2 tablespoons fresh parsley, chopped
- 1/2 cup Parmesan cheese, shredded
What You Will Need
No special items needed.
In 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 additional 1 minute.
Stir chicken bouillon into white wine and add to 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 cream mixture reduce to half – about 5 minutes.
Drain the pasta very well – add pasta to the cream sauce.
Toss with freshly chopped parsley and Parmesan.
- Serving Size: 1 (290.1 g)
- Calories 758.6
- Total Fat - 34.3 g
- Saturated Fat - 16.8 g
- Cholesterol - 90.1 mg
- Sodium - 145 mg
- Total Carbohydrate - 99.8 g
- Dietary Fiber - 14.2 g
- Sugars - 1.5 g
- Protein - 15.1 g
- Calcium - 201.5 mg
- Iron - 2.6 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.3 mg