½ pound farfalle pasta
Andouille or other smoked sausage, sliced into rounds
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced garlic
¼ cup chopped onion
1½ teaspoons Cajun seasoning
1½ teaspoons smoked paprika
1 teaspoon salt
½ teaspoon pepper
½ cup white wine
1 tablespoon tomato paste
1½ teaspoons chopped parsley
Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
Brown sausage in a large skillet over medium heat. Once browned, transfer to a paper towel lined plate and set aside.
Add onion and saute for 2 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 2 minutes.
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. Stir in sausage. Top with parsley and freshly grated Parmesan.