Pasta with Creamy Cajun Sauce

posted in: Main Dish, Pasta        date:

This dish is nothing short of decadent. With white wine, heavy cream, garlic and Cajun seasoning in the sauce, how could it not be? This pasta has an incredible depth of flavor that comes from reducing the sauce not once, but twice during cooking. The smoked sausage adds an additional layer of flavor and texture, as well. Top this pasta with fresh parsley and Parmesan cheese, and you’ve got a fantastic, restaurant-worthy meal.


Pasta with Creamy Cajun Sauce

Ingredients:
1/2 pound Farfalle pasta
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
1/4 cup chopped onion
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
1 tablespoon tomato paste
1 1/2 teaspoons chopped parsley
Parmesan cheese
Andouille or other smoked sausage, cut into bite-size pieces (optional)

Directions:
-In a large pot, boil water for pasta. Salt water.
-Brown sausage in a small skillet over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
-Heat oil in a large skillet over medium heat. Add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.
-Add white wine to skillet, making sure to scrape up any brown bits from the bottom. Let wine reduce by half, about two minutes. Meanwhile, boil pasta and cook until al dente.
-Stir in Cajun seasoning, paprika, salt, pepper and tomato paste.
-Add cream and heat to almost bubbling, then reduce heat to low.
-Allow the cream mixture to reduce by half, about 5 minutes.
-Drain pasta and add to skillet.
-Toss with parsley and freshly grated Parmesan.

Source: Adapted from Steamy Kitchen

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COMMENTS: ( 9 )
  • Velva

    This pasta dish looks amazing! Thanks for sharing.

  • laurasrecipecollection.com

    That looks awesome! I love when pasta has a bit of a kick!

  • Lorraine

    That would make a great soup too if you added a quart of chicken stock and some Chicken bullion. Add the pasta right before serving so they don't get too soft if stored in fridge. My first mother-in-law always served the al-dente noodles separate from her soup. She placed the noodles in the bowl, poured the broth on top and we chose what meat and veggies we wanted from the pot. (She was Slovak)

  • Bugaboo

    Mmmm. Definitely going to have to try this — sounds excellent! You have some really great recipes on this blog! :o)

  • Caroline

    Oooh my hubs would totally love this!! He loves anything that is spicy or cajun flavored and I could use Kamut Khorasan Pasta for added nutrition!

  • I made this last night and it was wonderful! I will definitely be making this again 🙂

  • Pingback: Creamy Cajun Pasta with Smoked Sausage « The Rookie Baker()

  • Eileen Suppin

    Made this tonight, AWESOME!!

  • Holly

    I have made this four or five times now and I love it, so flavorful! It has a little too much spice/garlic for my husband so I cut it in half and it was still amazing.