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.

This post is linked to: Wow Us Wednesday, Work It Wednesday, Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, and Foodie Friday & Everything Else