I consider myself to be a pretty busy woman. I only go to the store once every two weeks, I work hard, and when I do have time off it’s nearly impossible to pull me away from my pool. I’m actually writing this post poolside!
I try to have a meticulous meal plan, but the time always comes when I have a ton of random leftover ingredients and need to make some magic. Enter: pantry pastas. Even if I don’t always have dried pasta on hand I have the ingredients to make fresh pasta. Over time I feel like I have become a Lego Movie style master builder when it comes to making pasta out of leftover ingredients.
This time I had some cooked crawfish tails, green onions, a tomato, and cream lying around. So I decided to make a spicy and robust tomato cream sauce to go with the crawfish. The end result was almost like something you would find at The Cheesecake Factory, which is not my normal speed for cooking, but in this moment was extremely satisfying.
- 1/2 lb pasta
- 2 green onions, sliced with white parts separated for cooking and green for topping
- 5 cloves garlic, roughly chopped
- 1/2 tsp crushed red pepper
- 1 tsp chili powder
- 1/2 cup white wine
- 1 tomato, diced
- 1/2 lb cooked and chopped crawfish tails
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tbsp oil
Boil your pasta in a pot of salted water according to package directions minus one minute and drain.
Meanwhile in a large saute pan heat the oil over medium-high heat and add the garlic, green onion, and spices. Saute until fragrant, one to two minutes. Add the wine and reduce by half, about two to three minutes. Add the tomato and reduce heat to medium-low. Simmer the tomato until soft, about five minutes.
Add the cooked pasta and crawfish and toss in the tomato mixture until coated. Add the heavy cream and season to taste.