Creamy Cajun Pasta: Sautéing With Sudha [28]


This dish had no business being as good as it was. I was testing out the sauce while I was making it and was so desperate to eat the rest of it that I forgot to make it look cute for the pictures. So... this is what you all get. I may not have taken the best pictures but lemme tell you, the flavor is IMMACULATE.


Creamy Cajun Pasta


Prep/Cook Time: 10-15 Minutes

Serving Size: 1-2


What You'll Need: •1/2 small onion

•2 tbsp butter

•1/2 red and yellow pepper

•2 tbsp minced garlic

•2 tbsp tomato paste

•1 cup heavy cream

•1-2 cups pasta water

•pasta of choice

•seasonings: 1 tbsp cajun seasoning, 1/2 tbsp chicken bouillon (optional), 1/2 tbsp dried parsley, red pepper flakes

•shredded cheese of choice (i used white cheddar)


How To:

➊ Heat up your pan on low-medium heat and throw in your butter. Add in your onion and peppers until the onion is translucent. Add the garlic and let it infuse the onion mixture - do not burn! Add in your tomato paste and stir it together. Throw your pasta in a separate pot with heavily salted boiling water


➋ Pour in the heavy cream and pasta water. Stir until it becomes a sauce, keeping the heat on medium. Add in your seasonings and a little cheese.

➌ Drain your pasta and pour it into your sauce. Mix everything together and top with cheese and parsley.


Notes:

•If your sauce is too thick, add in some more pasta water

•If your sauce is too salty (due to seasonings), add in some pasta water and tomato paste.


Enjoy your incoming food coma!



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