If you're in a dinner rut and want something where you don't have a lot of cleanup, we have the perfect solution for you in this edition of Easy Eats.
Lehigh Carbon Community College cooking instructor Joe Wickel shows us a one-pot Cajun Alfredo pasta.
- 2-3 Cajun style sausages, sliced into ¼ inch thick rounds (D’Artagnan brand)
- 1/2tbsp. olive oil
- 4 oz. Crimini sliced, 4oz. Oyster sliced, 4 oz. Shitake sliced (nice medley)
- 1 small red, yellow and orange pepper, diced
- 4 cloves of garlic, minced
- ¼ cup white wine (optional)
- 3 ¼ c. low sodium chicken broth, divided
- 2 c. Half and Half
- 1 tbsp. Cajun seasoning
- 1 tsp. pink salt
- 1 tsp. crushed black pepper
- ½ tsp. garlic powder
- 2 oz. pasta ( bowtie, orrechetti, fusilli)
- ¼ c. grated parmesan cheese
- 1 tbsp. fresh parsley,roughly chopped
- In a large pot over medium heat, add sausage and cook until lightly browned on both sides.
- Add the olive oil.
- When the oil is hot, add the mushrooms and cook just until browned.
- Add the bell peppers and sauté until soft, then add the garlic and cook until fragrant (taking care not to brown).
- Pour in the wine and deglaze the pan. Using a firm spatula or whisk, remove any browned bits from the bottom of the pan.
- When wine has reduced by half, add 3 cups of the chicken broth, half and half, Cajun seasoning, salt, pepper, garlic powder and pasta.
- Turn the heat up to high and bring the mixture to a boil.
- Reduce heat to medium-high and allow pasta to boil in the sauce for 12-14 minutes or until al dente. The sauce should become thick and creamy.
- Add the remaining chicken broth to the pasta, stir to combine.
- Remove from the heat, stir in parmesan and parsley. Serve immediately.
- Enjoy with some crusty bread or corn muffins.
Allentown, PA 18102