Save to Pinterest My neighbor brought back a spice blend from New Orleans, and I tossed it into cream sauce one Wednesday night without much thought. The kitchen filled with smoky warmth, and suddenly dinner felt like an event. I stood there stirring, realizing I'd stumbled onto something that tasted both indulgent and alive. That's how this pasta was born—half accident, half curiosity.
I made this for a small dinner party once, and someone asked if I'd trained in Louisiana. I hadn't, but the Cajun seasoning and roasted peppers did all the talking. Watching everyone go quiet over their bowls felt better than any compliment. It's the kind of dish that makes you look more skilled than the effort required.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine gives you silky, sauce coated ribbons—either works beautifully.
- Red bell peppers (2 large, roasted): Roasting them adds a sweet, charred depth that balances the spice; jarred roasted peppers save time without sacrificing much flavor.
- Yellow onion (1 small, finely chopped): A small dice melts into the sauce and adds a subtle sweetness that rounds out the heat.
- Garlic (2 cloves, minced): Fresh garlic wakes up the entire dish; don't skip the quick sauté or it'll taste flat.
- Olive oil (2 tbsp): This coats the pan and helps bloom the spices without burning them.
- Cajun seasoning (1 tbsp): The backbone of the dish—look for blends with paprika, garlic, and cayenne for the best balance.
- Smoked paprika (1 tsp): This adds a layer of warmth and a hint of campfire smokiness that makes the sauce unforgettable.
- Salt and black pepper (½ tsp and ¼ tsp): Season lightly at first; the Parmesan and Cajun blend add their own salt.
- Heavy cream (200 ml): The cream makes the sauce luscious and tempers the spice; don't substitute with milk or it won't coat the pasta properly.
- Vegetable broth (60 ml): This thins the sauce just enough to keep it silky and prevents it from feeling too heavy.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoothly into the sauce; pre grated often clumps and lacks the same creamy melt.
- Fresh parsley (2 tbsp, chopped): A bright, grassy finish that cuts through the richness and adds a pop of color.
Instructions
- Boil the pasta:
- Cook your pasta in generously salted water until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of the starchy pasta water—it's your secret weapon for adjusting the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for about three minutes, stirring occasionally. The onion should turn translucent and smell sweet, not browned.
- Add the garlic:
- Toss in the minced garlic and stir constantly for about a minute until it smells fragrant and golden. Don't let it sit still or it'll burn and turn bitter.
- Bloom the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring them into the oil for about thirty seconds. You'll see them darken slightly and release a smoky, peppery aroma that fills the kitchen.
- Cook the peppers:
- Add the sliced roasted bell peppers and sauté for two minutes, letting them warm through and soak up the spices. They'll start to glisten and smell faintly sweet and charred.
- Build the sauce:
- Pour in the heavy cream and vegetable broth, stirring everything together until smooth. Let it simmer gently for three to four minutes, watching it thicken just enough to coat the back of a spoon.
- Stir in the cheese:
- Lower the heat and add the grated Parmesan, stirring until it melts into the sauce and creates a silky, glossy finish. If it looks too thick, splash in a little reserved pasta water and stir until it loosens.
- Toss with pasta:
- Add the drained pasta directly to the skillet and toss until every piece is coated in sauce. Let it heat together for a minute or two so the pasta absorbs some of that creamy, spiced flavor.
- Garnish and serve:
- Transfer to bowls and sprinkle with fresh parsley and extra Parmesan. Serve immediately while the sauce is still clinging and glossy.
Save to Pinterest One evening, I made this after a long day and ate it straight from the skillet, standing at the counter. The creaminess, the gentle heat, the way the peppers melted into everything—it felt like comfort in a bowl. That's when I realized some recipes aren't just about feeding people; they're about giving yourself permission to slow down.
Making It Your Own
This pasta is endlessly flexible. I've stirred in grilled chicken, sautéed shrimp, or even crispy chickpeas when I wanted protein without meat. Sometimes I add a handful of spinach right at the end, letting it wilt into the sauce. If you like more heat, a pinch of cayenne or red pepper flakes does the trick. The base is forgiving—trust your instincts and taste as you go.
Storing and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When reheating, add a splash of cream or milk to bring the sauce back to life—it tends to thicken as it sits. Warm it gently on the stove over low heat, stirring often, or microwave in short bursts. The flavors deepen overnight, so don't be surprised if day two tastes even better.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for mopping up any leftover sauce. A chilled glass of Sauvignon Blanc or a light Pinot Noir pairs beautifully, though sparkling water with lime works just as well. Keep it simple—the pasta is the star.
- Add a side of roasted asparagus or green beans for a fresh, crisp contrast.
- Top with extra smoked paprika or a drizzle of chili oil for a finishing kick.
- Double the recipe if you're feeding a crowd—it scales up easily and always disappears fast.
Save to Pinterest This dish has become my go to when I want something that feels special without the fuss. It's rich, bold, and surprisingly easy—proof that great flavor doesn't require hours in the kitchen.
Recipe Q&A
- → Can I make this dairy-free?
Yes. Replace the heavy cream with coconut cream or oat milk-based cream alternatives, and use dairy-free Parmesan made from nuts or nutritional yeast. The sauce will be slightly lighter but still flavorful and creamy.
- → How do I roast bell peppers at home?
Place whole peppers directly on a gas flame or under a broiler until the skin blackens all over, about 10-15 minutes. Place in a sealed bag for 10 minutes to steam, then peel away the charred skin. Slice and use as directed.
- → What proteins pair well with this dish?
Grilled chicken breast, pan-seared shrimp, or andouille sausage complement the Cajun flavors beautifully. Add cooked proteins in step 5 alongside the roasted peppers, or toss them in just before serving.
- → How can I adjust the spice level?
Reduce the Cajun seasoning from 1 tablespoon to ½ tablespoon for mild heat, or increase to 1.5 tablespoons for more boldness. You can also add cayenne pepper or hot sauce to taste in the final sauce.
- → Can I prepare this ahead of time?
Prepare the sauce components in advance and store separately in the refrigerator. Cook the pasta fresh just before serving and combine with the reheated sauce for best texture and flavor.
- → What wine pairs with this dish?
A crisp Sauvignon Blanc or light-bodied red wine like Pinot Noir complements the creamy Cajun sauce and roasted peppers. The acidity cuts through the richness while enhancing the spiced flavors.