New Orleans pasta is a rich, Creole-Cajun fusion dish featuring chicken or shrimp, and andouille sausage in a spicy, creamy Parmesan sauce, utilizing Cajun seasoning and the “holy trinity” (onions, bell peppers, celery but I omitted celery). Key components include heavy cream, garlic, white wine and hot sauce or cayenne served over pasta. This pasta may use sliced andouille sausage or in my case, we use chorizo, cut from its casings or purchased as a bulk sausage. To add protein to this decadent dish, add cooked shrimp or grilled chicken.
In a heavy pan on medium heat, warm olive oil. Add garlic and brown. Be careful not to burn. Add onion and wine to pan to soften onion. Add sliced peppers to soften. At this point, you may need to add a little more wine. Ratio should be 1:3 with the whipping cream.
Add whipping cream to the pan, reduce the heat to medium low. Never let cream boil, as it will break the cream and ruin the sauce. When sauce simmers, add the spices and stir to combine. Stir in chorizo and remove from heat.
Meanwhile boil salted water for linguini and cook according to package instructions. Drain linguini and toss with cream sauce. Place in individual bowls.
Optional: Top with julienned grilled chicken breast or sautéed shrimp.
Equipment:
New Orleans Pasta
Ingredients
Instructions
- In a heavy pan on medium heat, warm olive oil. Add garlic and brown. Be careful not to burn. Add onion and wine to pan to soften onion. Add sliced peppers to soften. At this point, you may need to add a little more wine. Ratio should be 1:3 with the whipping cream.
- Add whipping cream to the pan, reduce the heat to medium low. Never let cream boil, as it will break the cream and ruin the sauce. When sauce simmers, add the spices and stir to combine. Stir in chorizo and remove from heat.
- Meanwhile boil salted water for linguine and cook according to package instructions. Drain linguine and add to cream sauce and toss. Place in individual bowls.
- Optional: Top with julienne grilled chicken breast or sauteed shrimp.