Save My neighbor knocked on the door holding a jar of homemade Cajun spice blend she'd brought back from Louisiana. She told me to try it in pasta with cream and roasted peppers, and I thought she was onto something wild. That night, I cooked it exactly as she described, and the kitchen smelled like a backstreet New Orleans café. It's been my go-to comfort dinner ever since, especially when I want something bold but still cozy.
I made this for a small dinner party once, and my friend who claimed she didn't like spicy food went back for seconds. She said the creaminess made the heat feel friendly, not aggressive. That's when I realized this dish has a way of winning people over without trying too hard. It's confident but not intimidating, which is exactly how I like my weeknight meals to feel.
Ingredients
- Penne or fettuccine (350 g): Penne holds the creamy sauce in its ridges, while fettuccine gives you long, silky ribbons coated in spice.
- Red bell peppers (2 large, roasted): Roasting them yourself adds a depth you can't get from a jar, and the charred skin peels off easily under cool water.
- Yellow onion (1 small, finely chopped): This creates the savory base that mellows out as it cooks and blends into the sauce.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil and makes the whole kitchen smell alive.
- Cajun seasoning (1 tbsp): This is your flavor engine, so use a good blend with paprika, cayenne, and herbs.
- Smoked paprika (1 tsp): It adds a campfire warmth that pairs perfectly with the roasted peppers.
- Heavy cream (200 ml): This is what makes the sauce luscious and coats every strand of pasta like a soft blanket.
- Vegetable broth (60 ml): It loosens the sauce just enough without making it too thin or rich.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoothly and adds a nutty, salty finish that pre-grated cheese just can't match.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens the whole dish and makes it look restaurant-ready.
Instructions
- Boil the pasta:
- Cook your pasta in well-salted boiling 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 and set it aside.
- 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 until it turns translucent. Toss in the garlic and stir for one minute until the smell fills the room.
- Bloom the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring constantly for 30 seconds. This step wakes up the spices and deepens their flavor before the liquids go in.
- Add the peppers:
- Stir in the roasted bell pepper slices and cook them for about two minutes so they soak up all the spiced oil. They'll start to break down slightly and meld into the sauce base.
- Build the sauce:
- Pour in the heavy cream and vegetable broth, stirring everything together until it's smooth and bubbling gently. Let it simmer for three to four minutes until it thickens just enough to coat the back of a spoon.
- Finish with cheese:
- Stir in the grated Parmesan, salt, and black pepper until the cheese melts completely and the sauce turns silky. If it looks too thick, add a splash of the reserved pasta water to loosen it up.
- Toss and serve:
- Add the drained pasta to the skillet and toss it with the sauce until every piece is coated. Let it warm together for a minute or two, then serve it hot with extra Parmesan and fresh parsley on top.
Save One rainy Tuesday, I made this with a bottle of cold white wine and ate it straight from the skillet while standing at the counter. It felt indulgent and simple at the same time, like I was taking care of myself without making a big deal out of it. That's the magic of this pasta, it feels special even when you're alone in your kitchen with nowhere to be.
Making It Your Own
If you want protein, sear some chicken thighs or shrimp in the same skillet before you start the sauce and set them aside. Toss them back in at the end so they warm through without overcooking. I've also stirred in baby spinach or sun-dried tomatoes when I had them sitting in the fridge, and both worked beautifully. The base is forgiving, so trust your instincts and use what you have.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or milk to bring the sauce back to life, because it tends to thicken as it sits. I usually reheat it gently in a skillet over low heat, stirring often, and it tastes just as good as the first night. Microwaving works too, just do it in short bursts and stir between each one.
Pairing and Serving Ideas
This pasta is rich enough to stand on its own, but a simple arugula salad with lemon and olive oil cuts through the creaminess perfectly. I've served it with garlic bread on the side when I had extra mouths to feed, and it disappeared fast. A crisp Sauvignon Blanc or even a light Pinot Noir works well if you're pouring wine.
- Swap in gluten-free pasta if needed, it holds the sauce just as well.
- Use plant-based cream and vegan Parmesan for a dairy-free version.
- Taste the sauce before adding extra salt, the Parmesan and Cajun seasoning are already pretty salty.
Save This is the kind of recipe that makes you feel capable and creative in the kitchen without asking too much of you. I hope it becomes one of those dishes you turn to when you want comfort with a little bit of heat.
Recipe Questions & Answers
- → Can I make this pasta without heavy cream?
Yes, you can substitute heavy cream with plant-based alternatives like coconut cream or cashew cream for a similar texture. Adjust quantities slightly as some alternatives may be thinner than dairy cream.
- → How do I roast bell peppers at home?
Place whole peppers directly on a gas flame or under a hot broiler for 10-15 minutes, turning occasionally until the skin blackens. Transfer to a plastic bag for 10 minutes to steam, then peel away the charred skin and slice.
- → What protein pairs best with this dish?
Grilled chicken breast, sautéed shrimp, or pan-seared andouille sausage complement the Cajun flavors beautifully. Add cooked protein to the sauce before tossing with pasta.
- → How can I adjust the spice level?
Reduce or increase the Cajun seasoning and smoked paprika to your preference. Start with half the amount and taste as you go, building heat gradually until it reaches your desired level.
- → Can I prepare this ahead of time?
The sauce can be made up to 2 days in advance and refrigerated. Reheat gently with a splash of broth or cream before tossing with freshly cooked pasta for best results.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or light-bodied red wine like Pinot Noir complements the creamy, spiced sauce. The acidity cuts through the richness beautifully.