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]