He decided to make PW's Cajun Chicken Pasta sans the chicken. Oh, my was it yummy! We've made it a few times before with the chicken, but honestly with all the yummy peppers we didn't even miss the meat...
The recipe calls for 'Cajun spice mix' so we used Tony Cachere's which you can find pretty much anywhere. I grew up on this stuff as when I lived at home my mama made homemade gumbo quite a bit. The directions on the back say to "Use it like salt. When it is salty enough, it's seasoned to perfection." This is pretty accurate...I used a bit too much once, and my food was way too salty!
Hope you enjoy this! Better yet, I hope your spouse makes it for you!
PW's Cajun Pasta (meatless)
1 lb. fettuccine
1 Tbs. butter
1 Tbs. olive oil
3 tsp Cajun spice mix
1 whole green pepper, seeded and sliced
1 whole red pepper, seeded and sliced
1/2 red onion, sliced
3 cloves garlic, minced
4 Roma tomatoes, diced
2 C. vegetable or chicken broth
1/2 C. white wine
1 C. heavy cream
cayenne pepper to taste
*Cook pasta according to package directions until al dente. Do not over cook. Drain and set aside.
*Heat olive oil and butter in pan. Toss peppers and onions with Cajun spice mix and saute in pan until seared and tender. Add tomatoes and cook an additional 30 seconds. Remove from pan and set aside.
*With the pan over high heat add wine and chicken broth. Cook for 3-5 minutes scraping the bottom of the pan to deglaze. Reduce heat to medium/low and add cream, whisking constantly until mixture begins to thicken.
*Add vegetables to sauce and stir to cook 1-2 minutes. Add drained fettuccine and toss to coat. The sauce will be fairly thin, but will thicken as it sits a bit.
We serve ours with a little extra Cajun spice mix and shredded Parmesan cheese.