Crawfish rigatoni and fried fish

My recipe for the rigatoni it's good.

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INGREDIENTS:

1 small chopped onion

1/2 chopped red, green bell peppers 

1 large clove finely minced garlic 

Salt 

Pepper 

Old bay 

Basil (dried) 

Accent (optional) 

Heavy cream

Half n Half 

Parmesan cheese 

Cream cheese 

1 pound packaged Louisiana crawfish tails

1 16 oz box Rigatoni or Pasta of your choice 

METHOD:

Put large pot of salted water to boil (for pasta) 

In a preheated pan with EVOO, sautee onions and peppers until the onions are translucent, toss in minced garlic halfway through  (If you like, pour in a couple of splashes of white wine at this point and let it reduce to half). 

Add about 3/4 of a pint of Half n Half, 1/4 teaspoon salt, pepper, 1/2 teaspoon accent (optional), 1/4 teaspoon basil, 1 1/2 teaspoons old bay, 1/2 cup grated parmesan cheese and a half pint of heavy whipping cream and let simmer on med low heat for 5 minutes. 

ON THE SPICES...use your judgement, you may like a bit more or less of either. 

Place pasta to boil.

Add in the entire package of peeled crawfish tails including the liquid, give it a good stir, add a couple tablespoons of cream cheese, stir until combined, cover and let simmer about 10 minutes on medium heat.

Remove from heat, stir in cooked pasta, cover and let sit 5 minutes before serving. 

Serve hot with some crusty garlic bread and/or whatever sides you may like. I often fry fish with these pasta dishes.

Enjoy your Crawfish rigatoni and fried fish.

CREDITS : BIG MOOMAS KITCHEN