Pasta With Creamy Cajun Sauce

• 1 lb dry pasta
• 1 pint heavy cream
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 1/2 cup chopped onion
• 1 tablespoon cajun seasoning (or creole)
• 1 tablespoon smoked sweet paprika seasoning
• 2 teaspoons salt
• 1 cup white wine fresh ground pepper
• 1 tablespoon freshly chopped parsley parmesan cheese
• 2 tablespoons tomato paste
• 1 teaspoon chicken bouillon (optional)

1. In large stockpot, boil water for pasta.
2. In a large saute pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
3. Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
4. Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
5. Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the creme mixture reduce to half - about 5 minutes. Drain the pasta well - add pasta to the creme sauce. Toss with freshly chopped parsley and some cheese.

pasta, heavy cream, olive oil, garlic, onion, cajun seasoning, paprika, salt, white wine, parsley parmesan cheese, tomato paste, chicken bouillon

Taken from www.food.com/recipe/pasta-with-creamy-cajun-sauce-442064 (may not work)