Recipe - Emerils Cream Sauce Over Angel Hair Pasta

1 tablespoon Olive oil
One half cup Small minced Tasso sausage
2 tablespoon Minced shallots
1 pound Crawfish tails
1 tablespoon Minced garlic
One half cup Peeled; seeded, and chopped
Italian Plum tomatoes
One half cup Chopped green onions
1 One half cup Heavy cream
2 tablespoon Butter
1 pound Angel hair pasta; cooked al
denta
One half cup Parmesan Cheese
2 tablespoon Chopped chives
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 46 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 recipeludigest Volume 01 Number 172 by jecraig@laninc.com on
Oct 27, 97