Pin It My neighbor once knocked on my door holding a pot of something that smelled like smoke, butter, and trouble in the best way. She handed me a fork and I tasted what turned out to be Cajun pasta with roasted peppers so sweet they almost didn't belong with all that spice. I went home that night and tried to recreate it, burning the garlic twice before I got it right. Now it's the dish I make when I need comfort that fights back a little.
I made this for a small dinner party once, and my friend who claims she hates anything spicy went back for seconds. She said the creaminess made the heat feel intentional, not punishing. By the end of the night, we were scraping the skillet with bread. It became the kind of meal people text me about weeks later asking for the recipe.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, fettuccine wraps around it; both work beautifully, so use what you have.
- Red bell peppers (2 large, roasted): Roasting them yourself brings out a smoky sweetness that jarred peppers just can't match.
- Yellow onion (1 small, chopped): The base of the flavor; let it soften fully or it'll stay sharp in the sauce.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the oil and perfumes the whole dish.
- Cajun seasoning (1 tbsp): This is where the soul lives; buy a good blend or make your own if you're feeling ambitious.
- Smoked paprika (1 tsp): Adds a layer of campfire warmth without any actual heat.
- Heavy cream (200 ml): The glue that holds everything together and tames the spice into something luxurious.
- Vegetable broth (60 ml): Loosens the sauce just enough so it clings to the pasta instead of clumping.
- Parmesan cheese (60 g, freshly grated): Pre-grated won't melt the same way; spend the extra two minutes grating a real wedge.
- Fresh parsley (2 tbsp, chopped): A pop of green that makes the whole plate look alive.
Instructions
- Boil the pasta:
- Cook your pasta in salted water until it still has a little bite, then drain but keep half a cup of that starchy water. You'll need it later to loosen the sauce if it gets too tight.
- Start the base:
- Heat olive oil in a large skillet and add the chopped onion, letting it cook until it turns soft and translucent, about three minutes. Don't rush this; soft onions are sweet onions.
- Wake up the garlic:
- Toss in the minced garlic and stir for just a minute until your kitchen smells like heaven. Any longer and it'll turn bitter.
- Bloom the spices:
- Add the Cajun seasoning and smoked paprika, stirring constantly for about 30 seconds. This step releases all those earthy, fiery oils trapped in the spices.
- Add the peppers:
- Stir in your roasted bell peppers and let them hang out in the spice mix for a couple of minutes. They'll soak up all that flavor.
- Build the sauce:
- Pour in the cream and vegetable broth, stirring everything together, then let it simmer gently for 3 to 4 minutes. The sauce should thicken just a bit but still pour easily.
- Stir in the cheese:
- Add the Parmesan, salt, and pepper, stirring until the cheese melts into a smooth, glossy sauce. If it looks too thick, add a splash of that reserved pasta water.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together until each piece is coated. Let it warm through for a minute or two, then serve hot with parsley and extra Parmesan on top.
Pin It One evening I made this after a long, frustrating day, and the smell of smoked paprika hitting hot oil made me stop and breathe for the first time in hours. My husband walked in, grabbed a fork straight from the pan, and said it tasted like a hug with a kick. That's exactly what this dish is.
Making It Your Own
This pasta is a blank canvas if you want to add protein. I've folded in grilled chicken thighs, pan-seared shrimp, and even crispy chickpeas for a plant-based version. Each one works because the sauce is bold enough to support it without getting lost. If you're adding meat, season it with a little extra Cajun spice so it doesn't taste like an afterthought.
What to Serve Alongside
I usually keep it simple with a handful of arugula tossed in lemon juice and olive oil, maybe some garlic bread if I'm feeling indulgent. The pasta is rich and filling, so you don't need much else. A crisp white wine or even a cold beer cuts through the cream beautifully.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, and honestly, they taste even better once the spices have had time to meld. Reheat gently on the stovetop with a splash of cream or milk to bring the sauce back to life. The microwave works too, but stir it halfway through so it heats evenly.
- Store in an airtight container to keep the sauce from drying out.
- If the sauce separates, a quick stir over low heat with a little liquid will bring it back together.
- Freeze individual portions if you want a quick weeknight meal ready to go.
Pin It This is the kind of dish that makes you feel like a better cook than you actually are. It's fast, it's forgiving, and it never fails to impress.
Recipe FAQs
- → Can I make this ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of broth if needed, then toss with freshly cooked pasta just before serving.
- → What pasta works best for this dish?
Penne or fettuccine are ideal because their ridged or flat surfaces hold the creamy sauce beautifully. However, any short or long pasta variety will work well.
- → How do I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and increase to taste. You can also reduce the smoked paprika or add a pinch of cayenne pepper for more heat.
- → What can I substitute for heavy cream?
For a lighter version, use half-and-half or a combination of cream and sour cream. For dairy-free, plant-based alternatives like coconut cream or cashew cream work well.
- → Can I add protein to this dish?
Absolutely. Sliced cooked chicken breast or shrimp can be added to the skillet during the final simmering step. Allow 2-3 minutes for shrimp or 1-2 minutes for precooked chicken to heat through.
- → Why should I reserve pasta water?
Pasta water contains starch that helps thin and emulsify the sauce naturally. Add it gradually if your sauce becomes too thick, creating a silkier consistency that coats the pasta beautifully.