Serves 7 to 8 and makes for excellent leftovers!
You know exactly where Im coming from, I know you do!!
But attempt to tell me you dont want to eat this!!
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Cajun pasta not authentic, and thats ok!
In case you are wondering, no, Cajun pasta isnt authentically Cajun.
In fact, Cajuns typically use rice.
However, combining Cajun spices with pasta is popular in America and makes for a super tasty dish.
So Im totally on board with it!
And probably add a bit more fat too, else the mince might seem a little dried out.
I could be wrong.
Vegetables Zucchini and carrot, grated with a box grater so it disappears into the pasta sauce.
Onion This absolutely counts towards your vegetable quota!
Plus it forms an important part of the flavour base for this pasta.
Garlic Where there is onion, there is almost always garlic.
Actually, there is almost always garlic even when onion is not present!
Its also on theme as kidney beans are used in Cajun dishes like red beans and rice.
You will be surprised how much the pasta absorbs!
Crushed canned tomato For the pasta sauce.
We use 800g/28 oz which makes this pasta nice and saucy!
Chicken stock/broth and water The liquid for cooking the pasta.
So why incur the extra cost of using all chicken stock when water is free?
Tomato paste Just 2 tablespoons gives the sauce a tomato flavour boost, and thickens it slightly.
Though if you have a good one, like Slap Ya Mama, feel free to substitute with that.
Substitute with more onion powder, or 2 extra garlic cloves.
Onion powder has an earthier flavour than fresh onion, Substitute with more garlic powder.
Cayenne pepper optional, for subtle warmth.
Salt and pepper
Cheese For melting on the surface.
But any melting cheese will be fine here.
Personally I dont use mozzarella because it doesnt have quite enough flavour.
Or, if I did, Id add a good sprinkle of parmesan on top.
But it works extremely well for some like this one!
The bonus, other than less washing up, is that the pasta absorbs the flavour of the sauce.
Shredthe carrot and zucchini using a standard box grater.
I like to grate them so the strands are shorter rather than longer (they hide better!).
I dont peel the carrot (free nutrition).
Cook Use a large heavy based pot with a lid.
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I use a 24cm / 9.45 cast iron pot which getsveryfull!
Heat the oil over high heat, and cook the onion and garlic first to flavour the oil.
Then cook the beef, breaking it up as you go, until it changes from red to brown.
Vegetables and spices Next, cook the carrot and zucchini.
They will release water at first, but then the water will evaporate.
Then add the tomato paste and all the Cajun spices.
Give it a good stir and bring it up to the simmer before adding the pasta.
Stirevery few minutes to ensure the base doesnt catch.
As it cooks, the liquid will get absorbed by the pasta.
It will be rather watery still which is what we want.
The pasta will finish cooking and the excess liquid will be absorbed in the next step!
**Stop here if making ahead, see box below for tips.
Choosing Dozer photos!
3minutes Cover with the lid and turn the stove off.
Leave the pot on the stove for 3 minutes to let the residual heat melt the cheese.
Then lift the lid and be greeted with THIS DELERIOUSLY DELICIOUS SIGHT!
Serve immediately, while the pasta is at its peak, hot and oozy.
Though truthfully, it doesnt bother me even when its not as saucy as freshly made.
We tend to stay away from things like bold-flavoured spicyVindaloo curryat RTM!
One-pot Cajun Beef Pasta FAQ
What is the best way to make this ahead?
Take it off the stove and let it cool with the lid off.
You could even transfer into an ovenproof dish at this stage.
Sprinkle with cheese then fridge or freeze!
Can you make this with gluten free pasta?
Is this spicy?
Just a very background hint of warmth from the cayenne pepper in the homemade Cajun Spice Mix.
But you’re free to easily omit it, it wont compromise the flavour.
Is it authentic Cajun?
In fact, Cajuns prefer rice over pasta!
So Im totally on board!
Did this recipe take many attempts to develop?
The main variable here was the sheer volume of vegetables in the dish, which was intentional.
I had to dial up flavour (because its dispersed throughout so much more stuff).
Whereas I wanted a beefy pasta and to hide as much vegetables as I could get away with.
Then it was just about getting the liquid-to-pasta ratio right, and the cook time.
15 October in Australia, 17 October in the UK and 29 October in the US.
I CANT WAIT!!
Dozer features prominently in this one.
No Dozer, no cookbook!
Hes in every single Chapter opener.
Heres one of my favourites no setting up required, 100% Dozer/Nagi situation!
But he mustve been suffering so terribly, unable to breathe properly.
Breaks my heart knowing I pushed him too hard, not knowing he was not well.
Hes so much better now, and Im so grateful.
And the best reward for all that hard work I put into the cookbook?
That he is here with me to celebrate the launch next month.
I have the best dog in the world.
Its not all Dozer.
Theres a recipe or two in there as well.
