PASTA VIEUX CARRÉ

1. 4 large tomatoes
2. 2 cups heavy whipping cream
3. 1¾ cups grated Parmesan cheese, divided
4. 2 teaspoons sweet paprika
5. 24 cups water
6. 2 tablespoons salt, plus more to taste
7. 1 pound angel hair pasta
8. ½ cup extra-virgin olive oil
9. 8 cloves garlic, thinly sliced
10. ½ cup diced shallot
11. 16 extra-jumbo fresh shrimp, peeled and deveined
12. ¼ cup diced andouille sausage
13. 8 ounces cooked crawfish tail meat
14. ¼ teaspoon crushed red pepper
15. ¼ teaspoon chopped fresh thyme or lemon thyme leaves
16. ½ cup butter
17. Garnish: grated Parmesan cheese and chopped parsley

Instructions

1. Preheat smoker with hickory or pecan wood chips to low heat (250° to 300°). In an oven-safe baking dish, smoke tomatoes for 30 to 45 minutes.
2. In the work bowl of a food processor, purée smoked tomatoes. Strain purée through a sieve into a large bowl; whisk in cream, 1 cup Parmesan cheese, and paprika; set aside.
3. In a large pot, bring 24 cups water to a full boil over high heat. Add 2 tablespoons salt and pasta; cook pasta until al dente. Drain and keep warm.
4. In a large skillet, heat olive oil over medium heat; sauté garlic, shallot, shrimp, andouille, and crawfish for 2 to 3 minutes. Add red pepper, thyme, and a pinch of salt, and cook 30 seconds more. Add 3 cups reserved tomato mixture, and bring to a simmer.
5. Add cooked pasta, remaining ¾ cup Parmesan cheese, and butter; combine until cheese and butter are melted. Divide among 4 bowls, and garnish with additional Parmesan cheese and parsley, if desired.