New Orleans Pasta

Friday, August 31, 2018
     About August, when I head back to school, I start dreaming of snow days.  I seem to think that if I fill my pantry and freezer for a snow day (which we haven't had in three years).....or a snow week (which has happened exactly one time in almost 4 decades of living here in Texas) that it will happen.  BUT, in order to fill the freezer, I must first empty it of last year's snowy dreams.
      So.....the first few weeks have been about using the frozen meats in my supply, which has me hunting down recipes to try, and when I saw this really simple recipe from mustlovehome, I had my doubts of how flavorful it could possibly be with so few steps.  It turns out it was soooooo delicious!  So, time to go stock up on sausage again b/c this is one I'd love to get stuck at home with on a snow day.
New Orleans Pasta
Ingredients:  12 oz of packaged smoked sausage (cut into thin, round circles), 8 oz of bowtie pasta (cooked according to package instructions), 2 c. of whipping cream, 1 T garlic (minced), 1 T Cajun seasoning, 3/4 c. Parmesan cheese (shredded)
1.  In a large skillet saute the sausage sliced until browned around the edges.  
2  Add the garlic to the browned sausage and cook for another minute. 
3.  Add the cream and Cajun seasoning.  Stir until blended and bring the cream to a boil  
4.  Reduce the heat and simmer for 4 minutes (until the cream mix has thickened).
5.  Remove from the heat and add the Parmesan, stir until mixed and melted.  
6.  Add the pasta to the pan, toss to coat.  Serve warm.  

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