Save My neighbor knocked on the door one Tuesday evening holding a jar of homemade Cajun spice blend she'd brought back from Louisiana. She told me to make pasta with it, and I thought she was joking. But the smoky warmth of that spice mixed with cream turned into something I now crave on cold nights. The roasted peppers were my own addition after I burned the first batch and decided sweet was the answer to too much heat.
I made this for a small dinner party once, and my friend who claims to hate spicy food went back for seconds. She said the cream smoothed everything out, made the heat feel like a warm hug instead of a warning. I watched her twirl her fork slowly, savoring each bite, and I realized this dish has a way of surprising people who think they know what they like.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, fettuccine wraps it around like a ribbon; both work beautifully, so use what you love.
- Red bell peppers (2 large, roasted): Roasting them yourself brings out a smoky sweetness that makes the whole dish sing, and it is easier than you think.
- Yellow onion (1 small, finely chopped): The base of the sauce, softened until translucent so it melts into the background and lets the spice shine.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil and fills the kitchen with a smell that makes everyone ask what is cooking.
- Cajun seasoning (1 tbsp): The soul of the dish, a blend of paprika, cayenne, thyme, and oregano that gives it that Louisiana heartbeat.
- Smoked paprika (1 tsp): Adds a layer of depth and a hint of campfire that makes the sauce taste like it has been simmering for hours.
- Heavy cream (200 ml): The creamy blanket that wraps around the spice, turning heat into comfort.
- Vegetable broth (60 ml): Loosens the sauce just enough so it coats without clumping, and adds a savory undertone.
- Parmesan cheese (60 g, freshly grated): Melts into the sauce and adds a salty, nutty richness that ties everything together.
- Fresh parsley (2 tbsp, chopped): A bright green finish that cuts through the richness and makes each plate look alive.
Instructions
- Boil the pasta:
- Cook your pasta in a big pot of salted water until it has a slight bite, then drain it but save half a cup of that starchy water. It will help the sauce cling later.
- Start the base:
- Warm olive oil in a large skillet and add the chopped onion, letting it soften and turn golden at the edges for about three minutes. The smell will start to fill the room.
- Wake up the garlic:
- Toss in the minced garlic and stir for a minute until it smells sweet and sharp. Do not let it brown or it will turn bitter.
- Bloom the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring for thirty seconds so the spices toast and release their oils. This step makes all the difference.
- Add the peppers:
- Stir in the roasted bell pepper slices and let them warm through for two minutes, soaking up all that spiced oil.
- Build the sauce:
- Pour in the cream and broth, stirring gently as the sauce starts to bubble and thicken. Let it simmer for three to four minutes until it coats the back of a spoon.
- Melt in the cheese:
- Stir in the Parmesan, salt, and pepper until the sauce turns silky and smooth. If it looks too thick, add a splash of that reserved pasta water.
- Toss it all together:
- Add the drained pasta to the skillet and toss until every piece is coated in that creamy, spiced sauce. Let it warm together for a minute or two so the flavors marry.
- Serve it hot:
- Plate the pasta and scatter fresh parsley and extra Parmesan on top. Serve it right away while the sauce is still glossy.
Save One night I made this after a long day and ate it alone at the counter with a glass of cold white wine. The quiet kitchen, the warmth of the bowl, the way the spice made me feel awake again, it was one of those small perfect moments that remind you why you cook. Food does not always need an audience to matter.
How to Roast Your Peppers
Place whole bell peppers directly over a gas flame or under a hot broiler, turning them every few minutes until the skin is charred and blistered all over. Drop them into a bowl and cover with a plate so they steam for five minutes, then the skins will peel off easily under cool running water. It is a little messy, but the smoky sweetness you get is worth every bit of charred skin stuck to your fingers.
Making It Your Own
This dish is a canvas, and I have tried it a dozen different ways. Add cooked chicken thighs for something hearty, or toss in shrimp during the last two minutes of simmering for a taste of the Gulf. I have stirred in spinach, swapped fettuccine for rigatoni, and once used coconut cream when I ran out of heavy cream, and it was still delicious. The Cajun spice is the constant; everything else bends to what you have on hand.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the sauce may thicken as it sits. When you reheat it, add a splash of cream or broth and warm it gently in a skillet over low heat, stirring often so it does not break. I have even eaten it cold straight from the container at midnight, and it still tasted like comfort.
- Store in an airtight container to keep the sauce from drying out.
- Reheat on the stovetop instead of the microwave for the best texture.
- Freeze individual portions if you want a quick meal later, just thaw overnight in the fridge.
Save This pasta has become my answer to gray days and hungry friends, a dish that feels both indulgent and easy. I hope it finds a place in your kitchen the way it has in mine.
Recipe FAQ
- → Can I make this dish dairy-free?
Yes, substitute the heavy cream with plant-based alternatives like cashew cream or coconut cream, and use dairy-free Parmesan. The sauce will be equally creamy and flavorful.
- → How do I roast bell peppers at home?
Place whole peppers directly over a gas flame or under the broiler until charred on all sides. Place in a sealed bag for 5 minutes to steam, then peel away the blackened skin. Slice and use immediately or store in oil.
- → What pasta shape works best?
Penne and fettuccine both work beautifully. Penne's tubes catch the sauce well, while fettuccine's ribbons create silky strands. Choose based on preference or what you have on hand.
- → How can I adjust the heat level?
Start with the recommended Cajun seasoning amount and taste before serving. Add more seasoning gradually for increased spice, or reduce it for a milder result. Smoked paprika provides flavor without significant heat.
- → Can I prepare this ahead of time?
Cook the pasta and sauce separately, then store both refrigerated. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce, then toss together. Best served fresh, but keeps well for 2 days.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc complements the creamy sauce and Cajun spices beautifully. Light-bodied reds like Pinot Noir also work well, balancing richness with acidity.