This is one of my favorite craves, so I looked at some recipes online and improvised based on ingredients on hand. Pretty delicious…but definitely NOT low fat!
To a spice grinder, add
1 T kosher salt
1 T cayenne pepper
1 T paprika (smoked, if available)
1 T freshly cracked black pepper
1 t Mexican oregano, whole
Buzz until all is a fine powder. This is your cajun seasoning. Set aside.
Into a large saucier, cut
8-10 dry sundried tomatoes
into strips with scissors and soak in
4 T warm olive oil
for at least 2 hours. With tongs, remove the tomato strips and heat the oil over medium high heat. Add
6 green onions, chopped white part only
5 garlic cloves, finely chopped
and saute until golden and transparent. Turn heat to high; deglaze with
2/3 cup dry white wine
and reduce by at least half. Reduce heat to low-medium low and add
1 1/2 c heavy whipping cream
and reduce by half. Add about
2 T cajun seasoning
1/4 c Parmesano-Reggiano, ground to a very fine powder in a food processor
Taste; add more seasoning, if desired, to increase spiciness. Meanwhile, in a large pot, bring
1 gallon water
to a rolling boil. Add
2 T kosher salt
1 pound brass-cut fettucine;
boil 8-10 minutes or until al dente. With tongs, move finished pasta to saucier; toss with sauce. Garnish with
6 green onions, chopped, green part only
and serve immediately. Garnish with walnuts, if available.
Makes 4 servings. I actually used dry sundried tomatoes; if you can only find pre-marinated (which are much more expensive), skip the warm oil step. Use the drained sundried tomato oil to fry onions and garlic. Using brass-cut pasta will greatly improve the sauce’s adhesion to the pasta and the overall creaminess of the sauce.
Prep time: 25 minutes
Total time: 2.5 hours (30 minutes if using premarinated tomatoes)
Taste [rate 4]
Ease [rate 3]
