Save to Pinterest My neighbor knocked on the door one Thursday evening holding a bag of roasted peppers from her garden. I had no plan for dinner, just a box of penne and some cream in the fridge. That's when I threw together this Cajun pasta, relying on smoked paprika and a dusty jar of Cajun seasoning I'd forgotten about. The kitchen filled with warmth and a little heat, and by the time I plated it, I knew I'd stumbled onto something worth repeating.
I made this for a small dinner party once, doubling the recipe and tossing in some grilled shrimp at the last minute. Everyone went quiet after the first forkful, then someone asked if I'd been hiding a secret Cajun grandmother. I hadn't, but the compliment stuck with me. There's something about the balance of cream and spice that makes people lean in and pay attention.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine wraps it up like a silky ribbon, so pick based on your mood.
- Red bell peppers (2 large, roasted): Roasting them yourself adds a sweet, smoky depth that jarred peppers can't quite match.
- Yellow onion (1 small, finely chopped): The base of the sauce, it softens into sweetness and quietly supports every other flavor.
- Garlic (2 cloves, minced): Don't skip the minute it takes to bloom in the oil, that's where the fragrance begins.
- Olive oil (2 tbsp): A good quality oil makes the vegetables sing and keeps everything from sticking.
- Cajun seasoning (1 tbsp): This is your flavor backbone, so taste it first and adjust if yours runs mild or fiery.
- Smoked paprika (1 tsp): It adds a campfire note that makes the dish feel deeper than it really is.
- Salt and black pepper (½ tsp and ¼ tsp): Season as you go, tasting the sauce before the final toss.
- Heavy cream (200 ml): This is what makes the sauce cling and coat, turning simple pasta into something luxurious.
- Vegetable broth (60 ml): It loosens the cream just enough and adds a savory undertone.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoothly and tastes sharper than the pre-shredded kind.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens the whole plate.
Instructions
- Boil the pasta:
- Cook your penne or fettuccine in a large pot of salted boiling water until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside.
- Sauté the aromatics:
- While the pasta bubbles away, heat olive oil in a large skillet over medium heat and add the chopped onion. Let it soften for about 3 minutes, stirring occasionally, until it turns translucent and sweet.
- Add the garlic:
- Toss in the minced garlic and cook for just one minute, letting the kitchen fill with that unmistakable garlicky warmth. Don't let it brown or it'll turn bitter.
- Bloom the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring them into the oil for about 30 seconds. This step wakes up the spices and coats the aromatics in bold flavor.
- Toss in the peppers:
- Add your roasted red bell peppers to the skillet and sauté for 2 minutes, letting them mingle with the spiced oil. They'll soften a bit more and soak up all that smoky goodness.
- 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 3 to 4 minutes until it thickens just enough to coat the back of a spoon.
- Stir in the cheese:
- Add the grated Parmesan, salt, and black pepper, stirring until the cheese melts into the sauce and everything turns glossy. If it looks too thick, splash in some of that reserved pasta water a little at a time.
- Combine and heat:
- Add the drained pasta to the skillet and toss it with the sauce until every piece is well coated. Let it heat gently for a minute or two so the flavors marry together.
- Garnish and serve:
- Plate the pasta immediately, scattering fresh parsley and extra Parmesan over the top. Serve it hot, with a little extra spice on the side if anyone wants more heat.
Save to Pinterest One rainy Sunday, I made this pasta for myself and ate it straight from the skillet while standing at the counter. No one was watching, no one was judging, just me and a bowl of creamy, smoky comfort. It's the kind of dish that doesn't need an occasion, it creates one just by being there.
Choosing Your Pasta Shape
Penne works beautifully because the sauce gets trapped inside the tubes, giving you a burst of flavor with every bite. Fettuccine, on the other hand, wraps the sauce around itself like a cozy blanket, making each forkful silky and rich. I've also tried this with rigatoni and even bowtie pasta, and both held up well. The key is to pick something with enough surface area or crevices to hold onto that creamy, spiced sauce.
Making It Your Own
This recipe is forgiving and loves a little improvisation. I've stirred in grilled chicken slices, pan-seared shrimp, and even crispy bacon when I had some left over from breakfast. If you want more vegetables, try adding sautéed mushrooms, spinach, or zucchini along with the peppers. You can also swap the heavy cream for half-and-half if you want something a bit lighter, though the sauce won't be quite as luscious. And if you're dairy-free, cashew cream and nutritional yeast make a surprisingly good stand-in.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, the sauce might look a little separated or thick, but a splash of milk, cream, or even pasta water will bring it back to life. I usually reheat it gently in a skillet over low heat, stirring often, rather than using the microwave. The pasta soaks up more sauce as it sits, so don't be surprised if it tastes even richer the next day.
- Add a little extra liquid when reheating to restore the creamy texture.
- Store the parsley separately and add it fresh when serving leftovers.
- This dish doesn't freeze well due to the cream-based sauce, so plan to enjoy it within a few days.
Save to Pinterest This pasta has become my go-to when I want something that feels indulgent but doesn't ask too much of me. It's the kind of recipe that makes you look like you tried harder than you did, and honestly, that's a beautiful thing.
Recipe FAQs
- → Can I make this ahead of time?
Yes, prepare the sauce up to 24 hours ahead and refrigerate. Reheat gently over low heat, adding pasta water if needed. Cook pasta fresh just before serving and toss together.
- → What pasta works best for this sauce?
Penne and fettuccine are ideal, but any medium-width pasta works well. The cream sauce clings beautifully to ridged or ribbon-shaped pasta, ensuring even coating with every bite.
- → How can I adjust the spice level?
Start with less Cajun seasoning and add gradually to taste. For extra heat, increase smoked paprika or add cayenne pepper. For milder flavor, reduce seasoning by half and build up from there.
- → What protein additions work well?
Sliced grilled chicken breast or cooked shrimp are excellent choices. Add them during the final simmering step or toss with finished pasta. Allow 15 minutes extra if using raw chicken.
- → Why is the sauce too thick or too thin?
Add reserved pasta water in small amounts to thin, or simmer longer to thicken. The sauce should coat pasta like velvet. Parmesan also affects consistency, so stir slowly after adding.
- → Can I use fresh bell peppers instead of roasted?
Yes, dice fresh peppers and sauté longer until softened, about 5-7 minutes. Roasted peppers add smokier flavor, but fresh peppers work fine and offer a slightly different taste profile.