Pasta With Cajun Cream Sauce

1. 1

   In large stockpot, boil water for pasta.

2. 2

   In a large saute pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.

3. 3

   Stir chicken bouillon into white wine and add to pan.

4. 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. 5

   In the meantime, cook your pasta to the al dente stage.

6. 6

   Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.

7. 7

   Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the creme mixture reduce to half - about 5 minutes.

8. 8

   Drain the pasta very well - add pasta to the creme sauce.

9. 9

   Toss with freshly chopped parsley and Parmesan.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.