16 February 2010

Bayou Pasta (same as other recipe, but without chicken)

Bayou Pasta
Recipe altered from Emeril Lagasse

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoons Essence
1 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil & add the kosher salt. Place the linguine in the pot & stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter & olive oil to the pan. Once the butter has melted, add the onions to the pan & saute until the onions are softened & lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan & saute until fragrant, about 30 seconds. Add the cream, 1 tablespoon of Essence, & 1 teaspoon of salt, to the pan & bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine & the reserved cooking water to the pan & cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat & add the green onions, Parmesan & parsley & toss to blend. Serve immediately.

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