Ingredients
- 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
How to Make
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Step 1: In large stockpot, boil water for pasta.
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Step 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.
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Step 3: Stir chicken bouillon into white wine and add to pan.
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Step 4: Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
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Step 5: In the meantime, cook your pasta to the al dente stage.
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Step 6: Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
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Step 7: Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the cream mixture reduce to half – about 5 minutes.
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Step 8: Drain the pasta very well – add pasta to the cream sauce.
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Step 9: Toss with freshly chopped parsley and Parmesan.
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Step 10: Serve.
We hope you enjoy this recipe!
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