Baked Creole Tetrazzini – The New York Times

If you’re into creamy baked pastas with a little bit of a kick, try this spicy Creole tetrazzini. It’s inspired by my Auntie Nae’s top-secret recipe. I melt lots of butter. Then I add in spices like Creole seasoning, garlic powder, thyme, lots of black pepper, cayenne and paprika. I let all that bloom until everything smells really fragrant and gets toasted. Then the noodles go back into the pot so they get coated in all that buttery spice. I love this version of the recipe because whether I pulled it off or didn’t isn’t really the point anymore.