Pasta with Cajun Cream Sauce

Name: Pasta with Cajun Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Cajun
Ingredients: 1 lb Dry pasta; 2 tbsp Olive oil; 2 tbsp Minced garlic; ½ cup Chopped onion; 1 tbsp Cajun or Creole seasoning; 1 tbsp Smoked sweet paprika; 2 tsp Salt; Fresh ground black pepper; 1 cup White wine; 1 pint Heavy cream; 2 tbsp Tomato paste; 1 tsp Chicken base or chicken bouillon (optional); 1 tbsp Fresh chopped parsley; Grated Parmesan cheese

Recipe GLPRacd7808271b26b

Cajun

Main Course

45 min

35 cal

Servings: 12

Stovetop

A silky, aromatic pasta dish featuring a savory Cajun cream sauce infused with garlic, onions, and warm spices. The sauce combines heavy cream, white wine, and tomato paste with authentic Cajun and Creole seasonings to create a rich, flavorful coating for tender pasta. This elegant comfort dish serves a crowd and comes together in under an hour.

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Ingredients

1 lb Dry pasta

2 tbsp Olive oil

2 tbsp Minced garlic

½ cup Chopped onion

1 tbsp Cajun or Creole seasoning

1 tbsp Smoked sweet paprika

2 tsp Salt

Fresh ground black pepper

1 cup White wine

1 pint Heavy cream

2 tbsp Tomato paste

1 tsp Chicken base or chicken bouillon (optional)

1 tbsp Fresh chopped parsley

Grated Parmesan cheese

Directions

Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water for later use.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and chopped onion to the skillet. Sauté for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.
Stir in the Cajun or Creole seasoning, smoked sweet paprika, and salt. Cook for about 1 minute until the spices become fragrant.
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Add the tomato paste and stir well to combine with the aromatics and spices.
If using chicken base, dissolve it in 2 tablespoons of warm water and add it to the skillet; stir to combine.
Reduce the heat to medium-low and slowly pour in the heavy cream, stirring constantly to create a smooth sauce.
Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Season to taste with fresh ground black pepper.
Add the cooked pasta to the sauce and toss gently to coat all the noodles evenly. If the sauce seems too thick, add a splash of reserved pasta water to reach the desired consistency.
Divide the pasta among serving bowls. Garnish with fresh chopped parsley and grated Parmesan cheese. Serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This recipe hits ingredient availability easily—everything is standard stock at Harris Teeter, Food Lion, or Walmart with no special stops required. The cost per serving runs low, probably 80 cents to $1.20 depending on pasta choice and whether you use basic heavy cream versus quality parmesan, so it scales well for a family of twelve. The stated 45 minutes is honest for cooking but glosses over chopping garlic and onion; call it 55 minutes total. It's a solid weeknight dish that reheats decently in the microwave or stovetop, though cream sauces tend to separate slightly when chilled, so it's best same-night but forgiving enough for next-day lunch if you're not fussy about texture.