Creamy Jambalaya Pasta

This was one of the best things we ate last week.  It reminded me a lot of jambalaya (that's why I called it Creamy Jambalaya Pasta).  I've never had a pasta with smoked sausage in it and it turns out that I love it!  This dish had the perfect amount of spice in it - not too hot, but it definately had a little kick to it from the cajun seasoning. 

The sauce for this pasta is so decadent.  How could it not be with white wine and cream?  The sauce has an  amazing flavor that comes from reduicing it not once, but twice.  Don't worry, this is still a quick weeknight meal.  It took less than 30 minutes to throw together.  I can't wait to try different meats with the sauce.  I think this sauce would go well with chicken or shimp too.  I will be making this again very soon!

Creamy Jambalaya Pasta
adapted from Steamy Kitchen
(Printable Recipe)

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1/2 pound Farfalle pasta
1/2 lb smoked sausage, cut into bite-size pieces
1 cup heavy cream (or half & half or evaporated milk)
2 tablespoons minced garlic
1/4 cup chopped onion or 2 Tbsp minced onion flakes
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine
4 tablespoon tomato sauce
1 1/2 teaspoons chopped parsley
Parmesan cheese


In a large pot, boil water for pasta. Salt water.  Boil pasta and cook until al dente.  Set aside.

Brown sausage in a small skillet over medium heat. Once browned, add onion and saute for two minutes. Add garlic and cook for an additional 30 seconds or until fragrant.  Add white wine to skillet, making sure to scrape up any brown bits from the bottom.  Let wine reduce by half, about two minutes.
Stir in Cajun seasoning, paprika, salt, pepper and tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, about 5 minutes. Drain pasta and add to skillet. Toss with parsley and freshly grated Parmesan.