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In large stockpot, boil water for pasta. In a large saute pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute. Stir chicken bouillon into white wine and add to pan. Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, cook your pasta to the al dente stage. Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir. Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the creme mixture reduce to half - about 5 minutes. Drain the pasta very well - add pasta to the creme sauce. Toss with freshly chopped parsley and Parmesan. Serve.
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Italian pasta organized by shape — which sauce belongs with which pasta
The definitive Italian cooking technique book in English
Salt-cured Sicilian capers — superior to brine-packed
Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air