Pasta With Cajun Cream Sauce

• 1 lb dry pasta (I like rigatoni)
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 2 tablespoons garlic, minced
• 1 teaspoon chicken bouillon granule
• 1 cup white wine
• 1 tablespoon cajun seasoning (or creole-use your favorite)
• 1 tablespoon sweet smoked paprika
• salt, to taste
• fresh ground pepper, to taste
• 2 tablespoons tomato paste
• 1 pint heavy cream
• 2 tablespoons fresh parsley, chopped
• 1/2 cup parmesan cheese, shredded

1. In large stockpot, boil water for pasta.
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. Stir chicken bouillon into white wine and add to pan.
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. In the meantime, cook your pasta to the al dente stage.
6. Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
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. Drain the pasta very well - add pasta to the creme sauce.
9. Toss with freshly chopped parsley and Parmesan.
10. Serve.

pasta, olive oil, onion, garlic, chicken bouillon granule, white wine, cajun seasoning, sweet smoked paprika, salt, fresh ground pepper, tomato paste, heavy cream, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/pasta-with-cajun-cream-sauce-502859 (may not work)