Pin It My neighbor knocked on my door one evening holding a jar of homemade Cajun spice blend, insisting I try it in something creamy. I happened to have pasta and bell peppers on hand, so I roasted the peppers until their skins blistered and tossed everything together with cream and that fiery spice mix. The kitchen smelled like a New Orleans jazz club, smoky and alive, and I knew I'd stumbled onto something worth repeating.
I made this for a group of friends who claimed they didn't like spicy food, and they scraped the bowl clean. The cream mellows the Cajun kick just enough to make it approachable, while the smoked paprika adds depth without overwhelming anyone. One friend even texted me the next morning asking for the recipe, which felt like the highest compliment.
Ingredients
- Penne or fettuccine (350 g): Penne holds the creamy sauce in its ridges, while fettuccine wraps it elegantly around each strand.
- Red bell peppers (2 large): Roasting them transforms their flavor from crisp and bright to smoky and sweet, which is essential here.
- Yellow onion (1 small): Finely chopped onion creates a soft, aromatic base that supports the bolder spices.
- Garlic (2 cloves): Fresh garlic blooms in the oil and adds a sharp, warm note that ties everything together.
- Olive oil (2 tbsp): This carries the heat and helps the spices coat the vegetables evenly.
- Cajun seasoning (1 tbsp): The heart of the dish, bringing heat, earthiness, and complexity in one spoonful.
- Smoked paprika (1 tsp): It adds a layer of campfire warmth without extra heat.
- Heavy cream (200 ml): This creates the luscious, silky texture that makes the sauce cling to every bite.
- Vegetable broth (60 ml): It thins the cream just enough and adds a savory undertone.
- Parmesan cheese (60 g): Freshly grated Parmesan melts into the sauce and adds a salty, umami richness.
- Fresh parsley (2 tbsp): A bright, herbal finish that cuts through the richness and adds color.
Instructions
- Boil the pasta:
- Cook your pasta in generously salted water until it still has a slight bite in the center. Reserve half a cup of the starchy cooking water before draining, it will help adjust the sauce later.
- Soften the onion:
- Heat olive oil in a large skillet over medium heat and add the chopped onion, stirring occasionally until it turns translucent and tender. This takes about three minutes and builds the flavor foundation.
- Bloom the garlic:
- Toss in the minced garlic and stir for about a minute until it smells fragrant and golden. Be careful not to let it brown or it will turn bitter.
- Toast the spices:
- Add the Cajun seasoning and smoked paprika, stirring constantly for 30 seconds. This step wakes up the spices and releases their oils into the pan.
- Add the peppers:
- Stir in the roasted bell pepper slices and let them cook for a couple of minutes. They should soften further and soak up the spiced oil.
- Build the sauce:
- Pour in the heavy cream and vegetable broth, stirring to combine everything smoothly. Let it simmer gently for three to four minutes until it thickens just slightly.
- Melt in the cheese:
- Stir in the grated Parmesan along with salt and black pepper, mixing until the cheese melts completely. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Toss the pasta:
- Add the drained pasta to the skillet and toss everything together until each piece is coated in the creamy sauce. Let it heat gently for a minute or two so the flavors meld.
- Garnish and serve:
- Transfer to serving bowls, sprinkle with fresh parsley and extra Parmesan, and serve immediately while it is hot and glossy.
Pin It One rainy Tuesday, I made this for myself and ate it straight from the skillet while standing at the stove. The warmth of the spices and the comfort of the cream felt like a hug from the inside out. It reminded me that some of the best meals are not the ones we plan, but the ones we throw together and end up craving again and again.
How to Roast Bell Peppers Perfectly
Place whole peppers directly over a gas flame, under a broiler, or on a hot grill, turning them every few minutes until the skin is charred all over. Transfer them to a bowl, cover tightly with plastic wrap or a lid, and let them steam for ten minutes. The skins will slip off easily, and the flesh will be tender and sweet with a subtle smokiness that store-bought roasted peppers just cannot match.
Making It Your Own
This recipe is wonderfully adaptable depending on what you have or what you are craving. Toss in cooked chicken, shrimp, or sausage for extra protein, or stir in spinach or sun-dried tomatoes for more vegetables. If you prefer a lighter version, swap half the cream for additional broth or use half-and-half, though the sauce will be thinner and less luxurious.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When reheating, add a splash of cream, broth, or even water to bring the sauce back to life, as it will thicken considerably once cold. Warm it gently on the stovetop over low heat, stirring often to prevent sticking.
- Reheat in a skillet rather than the microwave for better texture.
- Garnish with fresh parsley again to brighten up day-old pasta.
- If freezing, undercook the pasta slightly so it does not turn mushy when reheated.
Pin It This dish has become my go-to whenever I want something comforting, flavorful, and just a little bit bold. I hope it brings as much warmth to your table as it has to mine.
Recipe FAQs
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Cook the pasta fresh just before serving, then reheat the sauce gently and toss together. Add a splash of pasta water if needed to reach desired consistency.
- → What's the best way to roast bell peppers?
Char whole peppers directly over a gas flame or under a hot broiler until the skin blackens completely. Place in a covered bowl for 10 minutes to steam, then peel away the charred skin under cool running water. Slice and use fresh or store in oil for convenience.
- → How can I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and taste before adding more. You can also reduce the smoked paprika or add a pinch of cayenne for extra heat. Remember that flavors deepen as the sauce simmers, so taste and adjust gradually.
- → What pasta shapes work best?
Penne and fettuccine are ideal for catching the creamy sauce. Rigatoni, farfalle, or tagliatelle also work wonderfully. Avoid very thin pastas that may break apart. Choose your favorite shape that holds sauce well.
- → Can I use a lighter cream substitute?
Half-and-half works nicely for a lighter version, though the sauce will be less rich. For dairy-free options, unsweetened oat or cashew cream provide excellent texture. Avoid low-fat versions as they may not achieve proper consistency.
- → What proteins pair well with this dish?
Sliced grilled chicken breast is classic. Cooked shrimp adds an elegant touch, or try smoked sausage for deeper Cajun flavor. Cook proteins separately and add them to the finished sauce or serve alongside.