Created by Mikekey on November 4, 2013
Step 1: In large stockpot, boil water for pasta.
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.
Step 3: Stir chicken bouillon into white wine and add to pan.
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.
Step 5: In the meantime, cook your pasta to the al dente stage.
Step 6: Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
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.
Step 8: Drain the pasta very well – add pasta to the cream sauce.
Step 9: Toss with freshly chopped parsley and Parmesan.
Step 10: Serve.