Emeril's Cream Sauce Over Angel Hair Pasta

Adapted by StarChefs.com
Emeril's New New Orleans Cooking (William Morrow & Company Inc. 1993)
Yield: 4 appetizer servings


1 Tbs. olive oil
1/2 cup small diced Tasso sausage
2 Tbs. shallots minced
1 lb. crawfish tails
1 Tbs. garlic minced
1/2 cup peeled, seeded, and chopped Italian Plum tomatoes
1/2 cup chopped green onions
1&1/2 cup heavy cream
2 Tbs. butter 1 lb. angel hair pasta, cooked al denta
1/2 cup parmesan cheese 2 Tbs. chopped chives
salt and pepper


For the Cream Sauce:

In a large saute pan, heat the olive oil. When the oil is hot,render the Tasso for 2 minutes. Add the shallots and crawfish and saute for 1 minute. Stir in the garlic, tomatoes, and green onions, saute for 1 minute. Season the mixture with salt and pepper. Stir in the cream and bring up to a boil. Reduce the heat to a simmer and cook for 4-6 minutes or until the sauce has reduced enough to coat the back of a spoon. Season the sauce with salt and pepper. Stir the butter into the sauce. Add the pasta to the pan and gently toss the pasta into the sauce.Garnish the pasta with the grated cheese and chives.