About the Dish

4 ounces Pappardelle Pasta
4 ounces Tasso
3 ounces Green Onion
4 cloves Garlic
4 ounces Mixed Mushrooms
6 ounces Sweet Peppers
1 stalk Celery
1 teaspoon Cajun Seasoning
1/2 cup Half-and-Half
3 sprigs Parsley
Per Serving
Calories 540
Total Fat 25 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 160 mg
Sodium 820 mg
Total Carbohydrates 54 g
Dietary Fiber 6 g
Sugar 10 g
Protein 24 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Oyster Stout

A Cajun pasta dish screams out for an Abita beer. We suggest Abita Bad Mothershucker Oyster Stout as the perfect pairing for a dish with tasso. An oyster stout is a beer brewed with oyster liquor, meat, and shells, making it the ultimate food beer. With a taste reminiscent of the ocean it will go well with this Cajun pasta.

Abita Bad Mothershucker Oyster Stout, Abita, Louisiana

Lambrusco - Emilia Romagna, Italy

Lambruscos are slightly sparkling, slightly sweet, structured red wines that can handle proteins in a dish. Because this one is off-dry, it will mitigate the ‘kick’ from the Cajun flavors as well.

Cleto Chiarli, Lambrusco, ‘Vecchia Modena,’ Modena, Italy

METHOD

1
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
2
MISE EN PLACE • Chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Discard tough mushroom stems. Thinly slice caps. • Discard pepper stems and seeds. Thinly slice flesh. • Chop celery • Pick and chop parsley leaves. • Chop tasso.
3
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, 6-8 minutes. • Reserve 1/4 cup cooking liquid. • Drain pasta.
4
• Place a sauté pan over medium-high heat. Add 2 teaspoons olive oil. When oil is hot, add tasso. Cook, stirring occasionally, until fragrant, 1-2 minutes. • Add onion whites and garlic. Cook, stirring, until fragrant, about 30 seconds.
5
Add 1 teaspoon olive oil. Stir in mushrooms, peppers and celery. Cook, tossing, until vegetables are tender, 2-3 minutes.
6
• Stir in Cajun seasoning. • Add half-and-half and 2 tablespoons reserved cooking liquid. Simmer until sauce thickens, 1-2 minutes.
7
Add pasta, onion greens and half of parsley. Toss to coat pasta in sauce.
8
• Divide pasta between 2 plates. • Garnish with remaining parsley, and enjoy!

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