|2 servings||calories per servings 540||protein serving 24 g||carbs per serving 54 g||total fat per serving 25 g|
Known as “Cajun ham”, tasso is actually made from pork shoulder rather than the hindquarters, which is where ham is cut from. Hardwood-smoked and cured with a robust blend of chili, pepper, and herbs, it’s cherished along with andouille sausage, chaurice, and pickle meat in Cajun and Creole kitchens, adding spicy heat and savory flavor to classic dishes like gumbo and red beans and rice. In this recipe, tasso seasons what the famed Louisiana Chef Paul Prudhomme called “the trinity” of sweet peppers, onion, and celery to create a hearty and vibrant cream sauce for luscious pappardelle pasta. Mushrooms and peppers deliver the feisty flavor to the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||6 g|
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.
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.
• 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.
• 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.
Add 1 teaspoon olive oil. Stir in mushrooms, peppers and celery. Cook, tossing, until vegetables are tender, 2-3 minutes.
• Stir in Cajun seasoning.
• Add half-and-half and 2 tablespoons reserved cooking liquid. Simmer until sauce thickens, 1-2 minutes.
Add pasta, onion greens and half of parsley. Toss to coat pasta in sauce.
• Divide pasta between 2 plates.
• Garnish with remaining parsley, and enjoy!
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.Learn More...