Spicy Cajun Pasta

As about 99.99% of the world's population cannot live without pasta, it's only appropriate that a recipe every now and then is dedicated to this staple carbohydrate.  I must be honest.  I know, I know... I'm married to an Italian... but I actually could live in that 0.001% of the population, so every once in a while, I need to dedicate a meal to my Stallion.  :)

This dish is inspired by a pasta dish Nicholas ordered at Whole Foods a while back.  Every time we go with the intention of eating, we always split this dish.  The way they make it has shrimp and sausage.  Now, since I'm not a seafood fan, I always hand mine over, so if you're a shrimp lover, then you might want to add some to your dish!

In the few times that I have made this, I have used both link and ground sausage.  The two of us differ in our preference for ground verses link sausage, so go with whatever you desire!  There are certainly a number of different ways to make this dish your own.  Have fun!  Experiment!

Spicy Cajun Pasta

1 lb pasta
4 link sausages or about 1 lb ground sausage (we like hot, but use medium or mild if you prefer!)
1 large red onion
1 red pepper
2 medium tomatos
1 1/2 - 2 cups heavy cream
3/4 - 1 cup white wine
3 - 4 cloves garlic (minced), more if you desire
1 - 2 tbs cajun spice blend (see below)
2 - 3 tbs olive oil
salt
pepper
1/2 - 1 cup grated Parmesan

Begin by slicing the onions and peppers into thin strips about 1 1/2" long.  Heat a large skillet on medium-high heat.  Heat olive oil.  Once oil has heated, toss in onions and peppers with the minced garlic, season with salt and pepper.  Cook down until tender (about 8-10 minutes).  Remove from heat.

If using link sausage, cut into bit-sized pieces (about 1/2" thick).  Toss meat (either link or ground sausage) into the same skillet.  If necessary, season to taste.  Cook for about 2-3 minutes, then turn heat to high. Toss in about 1/2 cup of wine and allow the alcohol to burn off as the sausage continues to cook.  Once fully cooked, add sauteed vegetables back in.  Add heavy cream, remaining white wine, and spice blend.  Turn heat down to simmer and allow flavors to blend.

Dice tomatoes into about 1/2" pieces.  Remove seeds if desired.  Add tomatoes and Parmesan.  Stir to allow cheese to melt.

Taste.  You may decide that you'd like more salt, Cajun spice, cream, wine, or Parmesan.  If it's too spicy, try adding a little sugar (about 1 tsp) to cool down the heat.

There are two serving options.  Either serve sauce over cooked pasta, or add cooked pasta to sauce and keep on simmer for a few minutes, allowing the sauce to coat the pasta.  Serve!

Cajun Spice Blend
1 tbs cayenne
1 tbs paprika
1 tbs chili powder
1 tbs garlic powder
1 tsp crushed red pepper flakes
1 tsp ground pepper
1 tsp salt
1/2 tsp thyme

Blend all the spices together!

There are a number of variations on this recipe.  This is a blend that I adapted from personal preference.  If you like some of the following spices, then try them out!  Some other recipes call for; sweet basil flakes, onion powder, bay leaf, oregano, ground mustard, ground cloves, nutmeg, cumin, sage, parsley.... The list could go on and on!