Wednesday, December 8, 2010

Creamy Cajun Pasta


I found this pasta recipe on Cook Like a Champion and decided to give it a try. It's a perfect weeknight recipe, really quick to prepare. I have never made a creamy past a sauce so this was a first for me. This dish really is delicious and the smoked paprika really makes the dish unique. I found the paprika at Penzey's spices in Winter Park but it's available at most supermarkets.

The first time I made it I used the heavy cream as called out in the recipe, but you can substitute regular cream or half and half, you'll just have to add a bit more and cook it down a bit. You can also use cajun sausage or shrimp in this dish instead of chicken, or make it vegetarian, it's very versatile.


1 lb Chicken - cut into chunks and cooked (optional)
2 tsp Olive Oil
1/2 sweet onion - finely chopped
2 large cloves garlic - minced
1/2 Cup white wine
1 tbsp Tomato Paste
1 1/2 tsp Smoked Paprika
1 1/2 tsp Cajun Seasoning
1 cup heavy cream
1/2 lb Rotini or Penne Pasta
Salt and Pepper to taste
freshly chopped Italian parsley for garnish


1. Heat olive oil to medium-low heat in a large saucepan
2. Add onions and garlic and saute until translucent
3. Increase heat to medium and add white wine. Simmer for 1-2 minutes.
4. Add tomato paste and spices and mix well
5. Add heavy cream and heat up sauce until it reaches a slow simmer. Simmer on low for 5 minutes.
6. Mix in pasta and chicken to the sauce and serve


1 comment:

  1. Sounds Yummy! I just discovered Penzeys this week! I cannot wait to drop a ton of money in that store!