Easy Louisiana Crawfish Cajun Pasta
It is crawfish season y'all! This recipe hits the trifecta for cajun spring cuisine. Artisan Dagostino Crawfish Pasta, CRAWFISH, and that classic award-winning tomato cream with a little cajun flare. Plus, it is super easy and only takes one pot for the sauce!
20 Min | Serves 4-6
- Fun Fact about Crawfish Cajun Pasta
- Ingredients for Crawfish Cajun Pasta
- Directions for making Crawfish Cajun Pasta
- About Dagostino Pasta
Fun Fact
You can find the best crawfish from late February through May, in the early springtime and early summer. Surprisingly, season can last from November to July during an exceptionally warm and wet winter.
Ingredients
|
24 oz Dagostino Smooth Tomato Sauce 1 pkg Dagostino Crawfish Pasta 1 cup Heavy cream 1/4 cup Grated parmigiano reggiano 1/2 cup Shredded mozzarella cheese |
4 tsp. Sun-dried tomato paste 3 Cloves of sliced garlic 1/2 tsp. Crushed red peppers (or spice as desired) Salt and pepper to taste |
Directions
Fill a large pot 3/4 of the way up with water, cover and heat to boiling on high. Once boiling, salt well (like the sea).
Meanwhile, in a large Dutchoven or saucepan heat butter, once melted add the sliced garlic. When the garlic is fragrant add the cream over medium heat until hot but not boiling. Add the two cheeses and stir until melted. Add the sun-dried tomato paste, the Dagostino Smooth Tomato Sauce, and the crushed red pepper along with the salt and pepper, stir well. Add crawfish tails and continue simmering for approx. 15 more minutes.
Drop the Dagostino Crawfish Pasta in the boiling water and cook until al dente. Remove sauce from heat and serve over the pasta. Garnish with Italian flat-leaf parsley.
Buon Appetito! Enjoy your Louisiana Crawfish Cajun Pasta
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the D’Agostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.
Our pasta is still made the old-fashioned way, in our New Orleans pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.