Cajun Pasta

I am so excited about this pasta. It is a dish that will impress your friends but it also comes together quickly for a weeknight meal. I debuted this recipe at a Bachelor watch party and it was a huge success. There, the secret is out. The Bachelor is an amazing show.  It is almost as amazing as this Cajun Pasta. This dinner is easy, it’s exploding with flavor, it’s spicy, and it’s comforting. It will help you get through the rollercoaster of emotions that is The Bachelor. If you do not have a Bachelor bracket competition going with your friends, I really don’t understand what gets you out of bed on Monday mornings. It’s getting a little late in the season to start brackets, but it’s never to late for Bachelor bingo. I have created for you… a very special bingo game. So print off these bingo cards, invite your friends over, pour yourself a glass of wine, make some Cajun Pasta, and Monday night will soon be your favorite night of the week.

 

 

You can use any of the produce in your fridge for this recipe. If you have Italian sausage, use it, if you have andouille, use it. If you have chicken or shrimp, use it. If your shrimp is already cooked, easy, throw it in the sauce at the end of cooking. If you want to add some kale or spinach, cook it down with the onions and red pepper before you add the tomatoes. If you don’t have a can of San Marzano tomatoes, use a jar of marinara. Seriously. This is a very forgiving recipe. I like to use Johnsonville andouille chicken sausage in this recipe to save on calories. It has wonderful flavor, it’s spicy, and it’s half the calories compared to pork. But again you can definitely use pork or turkey sausage, whatever you can find in the store. This meal is about 450 calories for each of 8 servings. Which is truly phenomenal considering how delicious and comforting it is.

 

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I do have to admit that I use a secret ingredient in this. I include a spice blend called Cape Hatteras Smoked Seafood Seasoning. It is from a store in Brookside, Savory Spice Shop. I have been using their spices for awhile now, and I have not been disappointed. You can visit the shop or you can order online. My other favorite spice from their store is the black lava salt. It is a black smoky sea salt that will elevate any dish, dessert, or cookie. In place of the Cape Hatteras blend, you can use any cajun seasoning that you prefer.

 

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This pasta is a bit spicy which may lead you down the white wine road. But I think you should serve this dish with Nebbiolo. This grape comes from the Piedmont region in Italy and is mostly used in Barolo and Barbaresco. I am so glad that Nebbiolo is gaining in popularity. It is a lighter bodied wine but has complex tannins that will surprise you, for sure. This grape only composes about 3% of the Piedmont region’s production. It is gaining in popularity but it is not super prevalent in US retailers. You may have to search for this wine. If you have access to Costco, they have two excellent Nebbiolos right now. It is a perfect red wine to serve with tomato based sauces and spicy foods.

 

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Cajun Pasta

1 tbsp extra virgin olive oil
1 lb penne pasta (or other similar pasta shape)
12 oz chicken or turkey andouille sausage, sliced into 1/2 inch pieces
1 lb chicken breast tenders, chopped into 1 inch pieces
1/2 tsp cajun seasoning (or more based on your preference)
Salt and pepper
1 medium onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 cup dry white wine
28 oz can san marzano tomatoes, crushed (or a jar of marinara)
1/4 cup cream
1/2 lb small shrimp, peeled and tails removed
Parmesan cheese, freshly grated for serving

Cook the pasta as directed on the package in a large pot of boiling water.

Heat olive oil in a large skillet over medium heat. Season the chopped chicken with cajun seasoning, salt, and pepper. Cook the sausage and chicken breast tenders in the olive oil for 7 minutes. The chicken should be just cooked on all sides.

Mix in the onions and bell pepper. Sauté the vegetables and meat over medium heat until the onions are translucent and the pepper softens. Add in the garlic, thyme, oregano, cayenne pepper. Cook for 2 minutes more until the spices and garlic are fragrant.

Deglaze the skillet with white wine. Cook until most of the wine evaporates, about 5 minutes. Add in the crushed san marzano tomatoes with their juices. Stir to combine well. Simmer the sauce, partially covered, over medium low heat, for 10 minutes. Mix in the shrimp and cook for 5 minutes more, until the shrimp is just pink.

Taste the sauce, adjust seasonings with salt and pepper. Stir in the cream. Toss the pasta with the sauce. Serve topped with freshly grated parmesan cheese.

This is a Bubbly Kitchen original recipe.

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