Emeril's cream sauce over angel hair pasta

Yield: 1 Servings

Measure Ingredient
1 tablespoon Olive oil
½ cup Small diced Tasso sausage
2 tablespoons Minced shallots
1 pounds Crawfish tails
1 tablespoon Minced garlic
½ cup Peeled; seeded, and chopped Italian Plum tomatoes
½ cup Chopped green onions
1½ cup Heavy cream
2 tablespoons Butter
1 pounds Angel hair pasta; cooked al denta
½ cup Parmesan Cheese
2 tablespoons Chopped chives
\N \N Salt and pepper

1. In a large saute pan, heat the olive oil.

2. When the oil is hot, render the Tasso for 2 minutes.

3. Add the shallots and crawfish and saute for 1 minute.

4. Stir in the garlic, tomatoes, and green onions, saute for 1 minute.

5. Season the mixture with salt and pepper.

6. Stir in the cream and bring up to a boil.

7. Reduce the heat to a simmer and cook for 4-6 minutes or until the sauce has reduced enough to coat the back of a spoon.

8. Season the sauce with salt and pepper.

9. Stir the butter into the sauce.

10. Add the pasta to the pan and gently toss the pasta into the sauce.

11. Garnish the pasta with the grated cheese and chives.

Note: Yields: 4 appetizer servings.

Recipe from "Emeril's New New Orleans Cooking" Copyright + 1993 by Emeril Lagasse

Posted to recipelu-digest Volume 01 Number 172 by jecraig@... on Oct 27, 97

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