Cajun Pasta

Name: Cajun Pasta
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 box rigatoni; 1 packages Italian sausage; 1 cup heavy cream; 2 3/4 cup lazy pasta sauce; kept warm on stove.; 3 tbsp Emeril Cajun spice; 1/2 bunch celery; small dice; 1 red or yellow onion; medium dice; 1 bell pepper of any color; large julienne.; 2 clove garlic; 1 cup shredded mexican cheese blend; 1 vegetable or olive oil; 1 basil

ChefDoogles @ChefDoogles

Chicago, IL

Cajun Pasta

ChefDoogles @ChefDoogles

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Ingredients

20 mins

6 servings

1 boxrigatoni
1 packagesItalian sausage
1 cupheavy cream
2 3/4 cuplazy pasta sauce; kept warm on stove.
3 tbspEmeril Cajun spice
1/2 bunchcelery; small dice
1red or yellow onion; medium dice
1bell pepper of any color; large julienne.
2 clovegarlic
1 cupshredded mexican cheese blend
1vegetable or olive oil
1basil

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Steps

20 mins

1

Grill sausage to 90% doneness. Slice. Set aside.
2

Boil noodles. Set aside. Add oil or butter to finished noodles to prevent oxidation.
3

Reheat pasta sauce. Add heavy cream.
4

Saute onions, celery, and bell peppers until semi soft. Add garlic and sausage. Add cajun seasoning, salt, and pepper. Saute 2 minutes.
5

Combine cooked noodles, veggies, and sauce in a mixing bowl. Add cheese. Toss. Serve.
6

Garnish with fresh basil
7

Variations; Fresh oregano, pinch of thyme, chicken, shrimp, crawfish, zucchini, squash, shallots, acorn or butternut squash, sweet potatoes, mustard, apple cider vinegar

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ChefDoogles @ChefDoogles

on December 20, 2013 01:16

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience