Monday, November 08, 2010

Creamy Cajun Pasta with Smoked Sausage

I am not a fan of spicy foods, but when I saw this recipe for Creamy Cajun Pasta with Smoked Sausage I knew I had to make it for Russell. A lot of spicy recipes are simply spicy and lack flavor; this is not the case with this recipe. This is a wonderful dish that has just the right amount of heat and flavor. To turn up the intensity you can increase the amount of cajun seasoning and pepper. I served the sausage on the side, but next time I plan to cut it up into bite-size pieces and mix it in with the pasta. This is a great dish to make after a busy day because it is quick and easy to prepare.

  • 1 box of Farfalle pasta
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 2 tablespoons minced garlic
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons of your favorite Cajun seasoning
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons chopped parsley
  • Parmesan cheese
  • Smoked sausage, cut into bite-size pieces

In a large pot, boil water for pasta.

Brown sausage over medium heat in a large skillet. Once browned, transfer to a paper towel lined plate and set aside.

In the same large skillet heat oil over medium heat. Add onion and saute for approximately 2 minutes. Add garlic and cook for an additional 30 seconds or until fragrant. Meanwhile, boil pasta and cook until al dente.

Add white wine or chicken broth to skillet and scrape up any brown bits from the bottom. Let wine or broth reduce by half, about 2 minutes. Stir in Cajun seasoning, paprika, pepper, salt, and tomato paste.

Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, approximately 5 minutes.

Drain pasta and add to skillet. Add browned sausage and parsley, toss. Top with parmesan cheese.

Source: Cook Like a Champion: Pasta with Creamy Cajun Sauce, originally adapted from Steamy Kitchen
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