Save My neighbor brought over a Tupperware of this pasta after she'd hosted a last-minute dinner party, insisting I try what she called her "happy accident." She'd overseasoned with Cajun spice, panicked, then balanced it with cream and roasted peppers she had leftover from the weekend. One forkful and I understood why her guests had scraped their plates clean. The heat didn't scream at you—it whispered through the cream, and those sweet peppers made every bite feel like a small celebration.
I made this for a weeknight dinner when my brother dropped by unannounced with his girlfriend, both of them starving after a delayed flight. I tossed in some grilled chicken I had sitting in the fridge, and they ate in near silence, just the sound of forks scraping plates. His girlfriend asked for the recipe before she even finished her serving, texting herself notes while I walked her through it. That's when I knew this wasn't just another pasta—it was the kind of dish that makes people feel taken care of.
Ingredients
- Penne or fettuccine (350 g): Penne holds the creamy sauce in its ridges, while fettuccine gives you long, silky ribbons—either works, so pick what makes you happiest.
- Red bell peppers (2 large, roasted): Roasting them yourself brings out a smoky sweetness that canned versions can't match; char them over a gas flame or under the broiler until the skin blisters, then let them steam in a covered bowl before peeling.
- Yellow onion (1 small, finely chopped): The fine chop helps it melt into the sauce rather than announce itself in chunks, creating a savory base that supports the spice.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil and fills your kitchen with that unmistakable aroma; jarred garlic won't give you the same punch.
- Olive oil (2 tbsp): A fruity olive oil adds richness without heaviness, and it carries the spices beautifully as they toast.
- Cajun seasoning (1 tbsp): This blend does the heavy lifting—paprika, cayenne, garlic powder, and herbs all in one shake; taste your brand first because some are saltier or hotter than others.
- Smoked paprika (1 tsp): This is the secret layer that makes people ask what you did differently; it adds depth without extra heat.
- Heavy cream (200 ml): The cream tames the spice and turns the sauce luscious and cling-to-the-pasta thick; don't swap for milk or it'll stay too thin.
- Vegetable broth (60 ml): A splash of broth keeps the sauce from being too heavy and adds a savory note that balances the richness.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoothly into the sauce; the pre-shredded stuff has anti-caking agents that make it grainy.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens the whole plate and makes it look like you put in extra effort.
Instructions
- Cook the pasta:
- Boil a large pot of salted water—it should taste like the sea—and cook your pasta until it's just shy of tender, with a little bite left in the center. Drain it but save half a cup of that starchy water; it's liquid gold for adjusting your sauce later.
- Sauté the onion:
- Heat the olive oil in a large skillet over medium heat until it shimmers, then add the chopped onion and let it soften for about three minutes, stirring occasionally. You want it translucent and sweet, not browned.
- Add the garlic:
- Toss in the minced garlic and stir it around for about a minute, just until your kitchen smells incredible. Don't let it brown or it'll turn bitter.
- Toast the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring constantly for thirty seconds. This step wakes up the spices and releases their oils, making the whole dish more aromatic.
- Add the peppers:
- Stir in the roasted bell pepper slices and let them sauté for two minutes, letting them soak up all those toasted spices. The peppers will soften slightly and start to glisten.
- Build the sauce:
- Pour in the heavy cream and vegetable broth, stirring everything together until it's a unified, glossy pool. Let it simmer gently for three to four minutes until it thickens just enough to coat the back of a spoon.
- Finish with cheese:
- Stir in the Parmesan, salt, and black pepper, whisking until the cheese melts into the sauce and it turns silky. If it looks too thick, add a splash of that reserved pasta water and stir until it loosens.
- Toss the pasta:
- Add the drained pasta to the skillet and toss everything together, making sure every piece is coated in that creamy, spiced sauce. Let it heat gently for a minute or two so the pasta absorbs some of the flavor.
- Serve:
- Divide the pasta among bowls and scatter fresh parsley and extra Parmesan over the top. Serve it hot, with a fork and maybe a slice of crusty bread to mop up the sauce.
Save One evening I served this to a friend who claimed she didn't like spicy food, and I watched her nervously take her first bite. She paused, looked up, and said it wasn't spicy—it was interesting, layered, like the heat was holding hands with the cream. She finished two bowls and asked if I could teach her to make it. That night I realized this dish doesn't scare people away; it invites them in and changes their minds about what spice can be.
Making It Your Own
This pasta is a canvas, and you can dress it up or down depending on what's in your fridge. I've added sliced grilled chicken when I wanted protein, tossed in sautéed shrimp for a date night version, and even stirred through some wilted spinach when I needed to use up greens. If you're feeding someone who can't handle any heat, dial back the Cajun seasoning to a teaspoon and let the smoked paprika carry the flavor. On the flip side, if you love heat, add a pinch of cayenne or a few slices of fresh jalapeño when you sauté the peppers.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they're one of those rare pastas that doesn't suffer in the microwave. The sauce clings to the noodles even after a night in the cold, and a quick one-minute zap brings everything back to life. If the sauce seems a little tight after refrigeration, stir in a tablespoon of milk or broth before reheating. I've even eaten this cold straight from the container during a busy morning, and it still tasted like a treat.
Pairing and Serving Ideas
This pasta shines on its own, but a simple green salad with lemon vinaigrette cuts through the richness and makes the meal feel complete. I like to serve it with a crusty baguette or garlic bread for wiping up every last bit of sauce—no one should leave that creamy goodness behind. If you're pouring wine, a crisp Sauvignon Blanc balances the spice and cream beautifully, though a light Pinot Noir works if you prefer red.
- Add a handful of arugula on top for a peppery bite and a pop of color.
- Sprinkle red pepper flakes on the table so everyone can adjust the heat to their liking.
- Double the recipe if you're feeding a crowd; this pasta disappears faster than you'd expect.
Save This creamy Cajun pasta has become my go-to when I want something comforting that still feels a little special, the kind of dish that makes a regular Tuesday feel like an occasion. I hope it finds a spot in your weekly rotation, too.
Saffron Brook Recipe Q&As
- → 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. Simply reheat gently on the stove before tossing with freshly cooked pasta.
- → What can I use if I don't have heavy cream?
Substitute with full-fat coconut milk, plant-based cream, or a mixture of Greek yogurt and pasta water for a lighter version. Adjust seasonings as needed.
- → How do I adjust the spice level?
Control heat by reducing or increasing the Cajun seasoning and smoked paprika to taste. Start with half the recommended amount and add more gradually while tasting.
- → What proteins work best with this sauce?
Grilled chicken breast, shrimp, and andouille sausage all pair wonderfully. Cook proteins separately and add during the final tossing step.
- → Why is my sauce too thick or too thin?
Use the reserved pasta water to thin overly thick sauce. For thinner sauce, simmer longer to reduce or add more broth. Adjust consistency to your preference.
- → Can this be made dairy-free?
Absolutely. Replace heavy cream with full-fat coconut milk or oat cream, and use nutritional yeast or dairy-free Parmesan. The flavor profile remains delicious.