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, ir desired.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb dry pasta (I like rigatoni)
• 2  tablespoons olive oil
• 1⁄2 cup onion, chopped
• 2  tablespoons garlic, minced
• 1  teaspoon chicken bouillon granule
• 1  cup white wine
• 1  tablespoon  cajun seasoning (or creole-use your favorite)
• 1  tablespoon  sweet smoked paprika
•  salt, to taste
•  fresh ground pepper, to taste
• 2  tablespoons tomato paste
• 1  pint heavy cream
• 2  tablespoons fresh parsley, chopped
• 1⁄2 cup parmesan cheese, shredded

Directions

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