Pin It My neighbor knocked on my door one Thursday evening holding a jar of homemade Cajun spice blend her sister had sent from New Orleans. She wanted to try something with it but wasn't sure where to start. We ended up in my kitchen, a bottle of wine between us, roasting bell peppers over the stove flame until they blistered and filled the room with sweet, smoky air. What came together that night was this pasta: rich, a little spicy, and exactly the kind of dish that makes you forget you're standing at the counter eating straight from the pan.
I made this for my brother's birthday dinner last spring, and he asked for the recipe before he even finished his plate. He's not usually one to notice what he's eating, so that felt like a real win. We sat outside with string lights overhead, and the sauce clung to the fettuccine in that perfect way that made every bite satisfying. Even my niece, who insists she hates anything remotely spicy, scraped her bowl clean and asked if there was more.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine gives you those long, luxurious twirls; either works beautifully here.
- Red bell peppers (2 large): Roasting them over an open flame or under the broiler brings out a smoky sweetness that store-bought jarred versions just can't match.
- Yellow onion (1 small): Dice it finely so it melts into the sauce and adds a quiet depth without chunks interrupting the creaminess.
- Garlic (2 cloves): Fresh is non-negotiable; jarred garlic won't give you that fragrant punch when it hits the hot oil.
- Olive oil (2 tbsp): This is your base for building flavor, so use something you'd happily dip bread into.
- Cajun seasoning (1 tbsp): The soul of this dish; if yours is store-bought, taste it first because some blends are saltier or hotter than others.
- Smoked paprika (1 tsp): It adds a gentle smokiness that makes the whole dish feel like it's been simmering over a campfire.
- Heavy cream (200 ml): This is what makes the sauce silky and luxurious; don't swap it for milk or it will split.
- Vegetable broth (60 ml): It loosens the sauce just enough to coat the pasta without making it soupy.
- Parmesan cheese (60 g): Grate it fresh from a block; pre-grated doesn't melt the same way and can make the sauce grainy.
- Fresh parsley (2 tbsp): A handful of bright green at the end cuts through the richness and makes the plate look like you care.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite in the center. Before draining, scoop out half a cup of that starchy pasta water; it's liquid gold for adjusting your sauce later.
- Soften the onion:
- Heat olive oil in a wide skillet over medium heat and add the chopped onion, stirring occasionally until it turns translucent and smells sweet. This takes about three minutes and sets the flavor foundation for everything that follows.
- Wake up the garlic:
- Toss in the minced garlic and stir it around for just a minute until your kitchen smells like an Italian bistro. Don't let it brown or it will taste bitter.
- Bloom the spices:
- Add the Cajun seasoning and smoked paprika directly to the pan and let them cook for about thirty seconds, stirring constantly. This step releases their oils and deepens their flavor in a way that stirring them in later just can't achieve.
- Add the peppers:
- Slide in your roasted bell pepper slices and let them warm through for a couple of minutes, soaking up all that spiced oil. They should soften slightly and start to meld with the aromatics.
- Build the sauce:
- Pour in the cream and vegetable broth, stirring everything together until it's smooth and cohesive. Let it simmer gently for three to four minutes until it thickens just enough to coat the back of a spoon.
- Stir in the cheese:
- Add the grated Parmesan along with the 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 until it's silky.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss everything together with tongs or a wooden spoon until every strand is coated. Let it sit on low heat for a minute or two so the pasta absorbs some of the sauce.
- Garnish and serve:
- Divide the pasta among bowls, sprinkle with fresh parsley and extra Parmesan, and serve it hot. The first bite should be creamy, smoky, and just spicy enough to make you reach for another forkful immediately.
Pin It There's a moment when you're tossing the pasta in the skillet and the sauce clings to every piece, and the kitchen smells like garlic and smoke and cream all at once. That's when I know it's going to be a good night. This dish has become my answer to weeknights when I want something comforting without spending an hour at the stove, and it never disappoints.
Making It Your Own
I've added sliced grilled chicken on nights when I need more protein, and I've stirred in sautéed shrimp when I'm feeling fancy. Both work beautifully because the sauce is bold enough to stand up to them without losing its identity. If you want to keep it vegetarian, try adding sautéed mushrooms or zucchini for a little extra substance. Just cook them separately and fold them in at the end so they don't water down the sauce.
What to Serve Alongside
A simple green salad with a sharp vinaigrette cuts through the richness and makes the meal feel complete without adding much effort. I usually throw together arugula, lemon juice, olive oil, and a handful of shaved Parmesan. Garlic bread is always welcome, especially if you have any extra sauce to mop up. On cooler nights, I'll open a bottle of crisp white wine, something with enough acidity to balance the cream.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, and I've found that reheating them gently in a skillet with a splash of cream or broth brings the sauce back to life. The microwave works in a pinch, but the stovetop method keeps the texture from turning gummy. Sometimes I'll toss in a handful of fresh spinach or arugula while reheating just to add a little color and freshness.
- Store in an airtight container and let it cool completely before refrigerating.
- Add a tablespoon of cream or pasta water when reheating to loosen the sauce.
- Avoid freezing this dish; the cream-based sauce doesn't thaw well and can separate.
Pin It This pasta has earned its place in my regular rotation, and I hope it finds a spot in yours too. It's the kind of recipe that feels like a small celebration, even on the most ordinary Tuesday night.
Recipe Q&A
- → Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. Reheat gently over low heat before tossing with freshly cooked pasta to maintain the best texture and flavor.
- → How do I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and add more gradually to your preference. You can also reduce the smoked paprika or omit it entirely for a milder version while keeping the creamy base intact.
- → What proteins work best with this sauce?
Grilled or pan-seared chicken breast slices are excellent choices. Shrimp also pairs beautifully with the Cajun spices. Add cooked protein during step 6, right after simmering the cream and broth mixture.
- → Can I use fresh peppers instead of roasted?
Absolutely. Slice fresh bell peppers and sauté them in the olive oil for 4-5 minutes until softened. The roasting process adds sweetness, so cook them slightly longer if using fresh peppers to develop that depth of flavor.
- → What should I do if the sauce is too thick?
Gradually add the reserved pasta water, 1 tablespoon at a time, while stirring until you reach your desired consistency. You can also thin it with vegetable broth for additional flavor without diluting the sauce.
- → Are there dairy-free alternatives I can use?
Substitute heavy cream with plant-based alternatives like coconut cream or oat cream, and use dairy-free Parmesan or nutritional yeast for a similar umami quality. The sauce will remain creamy and flavorful with these swaps.