I'm quite sure we're all tired of websites with tons of pop-ups and ads all over the place and having to scavenger hunt for the actual recipe. So we're not going to do that! Here it is!
In a large Dutch oven, melt butter over medium heat. Add the bell peppers, onions, shallot and celery, and brown until tender, about 7-8 minutes. Add the garlic and keep browning for an additional minute. Stir in the flour until the vegetables are well-coated and no white clumps remain. Combine in the tomato paste until completely assimilated.
Increase the heat to medium-high. Add the wine and crawfish to the Dutch oven; let the wine simmer out for a couple of minutes. Pour in the heavy cream. Add the creole seasoning, a generous pinch of red pepper flakes, 1 teaspoon salt, and freshly ground pepper. Cook the sauce at a gentle boil until it is thickened and coats the back of the spoon, about 5 - 10 minutes. Adjust seasoning to taste.
Fold the cooked penne into the crawfish sauce. Stir in a handful of chopped parsley. Serve the crawfish pasta with additional red pepper flakes, hot sauce, freshly grated Parmesan, and slices of toasted garlic bread.