Tuesday, October 11, 2016

Bacon Asparagus Cajun Pasta

I tend to make pasta once a week. I like it, there are endless varieties, and, like a girl I knew in high school, it's fast and easy. While all of the dishes that I make are good, some are better than others. This one falls into the latter category as being a "10" on the Yummy Scale (not an official unit of measure, but it should be). There is just something about those Cajun spices that take this over the top.

I spotted this recipe on the
Small Town Woman blog, and it is a must try. Easy and intensely flavorful, you'll find yourself returning to this recipe again and again. 
Bacon Asparagus Cajun Pasta

​8 ounces rigatoni 
4 slices bacon, coarsely chopped
12 stems asparagus, cut in bite-size pieces
4-6 cloves garlic, minced
8 cups fresh baby spinach
1/2 cup dry white wine
1 1/4 cups heavy cream
4 teaspoons Cajun spice
1 cup freshly grated Parmesan

Cook pasta according to package instructions; drain well.

In a large skillet over medium heat place bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes longer. Reduce heat and add garlic and cook for 1 minute. Add spinach and cook just until slightly wilted. Remove to plate.

Using the same skillet pour in the wine, scraping pan bottom to remove browned bacon bits. Add cream, Cajun spice, and simmer to desired thickness, stirring frequently. Slowly add the Parmesan cheese, and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.


sandy said...

I'm so glad i stopped by - showing my husband this receipe, it looks amazing! maybe he will cook it for me.

Linda said...

Cackling over fast and easy! :D
Looks so very good and with cream and wine, bacon and asparagus (or as my sweet Mommy used to call it "asparagrus") I must make it. I really should cook something besides "plain" spaghetti - to me the rigatoni makes it much more visually appealing, plus the creamy goodness gets inside the tubes - YUM!

Stacey said...

Yes please! Everybody in my house would love this.