Pin This My neighbor knocked on my door one Tuesday night holding a jar of homemade Cajun seasoning and said I had to try it in a cream sauce. I wasn't sure what to expect, but twenty minutes later my kitchen smelled like a restaurant and I couldn't stop twirling my fork. The sweetness of roasted peppers cut through the spice in a way I hadn't tasted before, and I've been making this dish at least twice a month ever since. It's the kind of meal that feels fancy but comes together faster than ordering takeout.
I made this for a small dinner party last spring and someone asked if I'd trained in New Orleans. I laughed because I'd only discovered Cajun seasoning a few months earlier, but the compliment stuck with me. There's something about the way the smoked paprika and cream come together that makes people lean back in their chairs and go quiet for a moment. It's become my go-to when I want to impress without spending all day in the kitchen.
Ingredients
- Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine gives you those satisfying creamy ribbons. Either works beautifully, so use what you have or what you're craving.
- Red bell peppers (2 large, roasted): Roasting them yourself brings out a smoky sweetness that jarred peppers just can't match. I char mine directly over a gas flame, then steam them in a covered bowl to make peeling easy.
- Yellow onion (1 small, finely chopped): The base of the sauce, it softens into the background but adds a gentle savory depth that ties everything together.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here. It blooms in the oil and fills your kitchen with that irresistible aroma that means something good is about to happen.
- Olive oil (2 tbsp): This is your cooking fat and flavor carrier. It helps the spices bloom and keeps everything from sticking.
- Cajun seasoning (1 tbsp): The soul of the dish. Look for a blend with paprika, garlic, onion, and a little cayenne. If yours is salt-heavy, go easy on added salt later.
- Smoked paprika (1 tsp): This adds a layer of smokiness that makes the sauce taste like it simmered for hours. Don't skip it.
- Heavy cream (200 ml): The silky heart of the sauce. It mellows the spice and coats the pasta in luxurious richness.
- Vegetable broth (60 ml): Thins the cream just enough to keep it from being too heavy and adds a savory backbone.
- Parmesan cheese (60 g, freshly grated): Freshly grated melts smoother and tastes sharper than pre-shredded. It thickens the sauce and adds a salty, nutty finish.
- Fresh parsley (2 tbsp, chopped): A handful of green at the end brightens everything up and makes the dish look as good as it tastes.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water because it's liquid gold for adjusting your sauce later.
- Start the sauce base:
- While the pasta bubbles away, heat olive oil in a large skillet over medium heat and toss in the chopped onion. Let it cook for about three minutes, stirring occasionally, until it turns soft and translucent.
- Add the garlic:
- Stir in the minced garlic and let it cook for just one minute, until your kitchen smells amazing. Don't let it brown or it'll turn bitter.
- Bloom the spices:
- Sprinkle in the Cajun seasoning and smoked paprika, stirring constantly for about thirty seconds. This step wakes up the spices and releases all their flavor into the oil.
- Toss in the peppers:
- Add your roasted bell pepper slices and sauté them for two minutes so they soak up all those spices. The edges will start to caramelize just a little.
- Build the creamy sauce:
- Pour in the heavy cream and vegetable broth, stirring everything together until it's smooth and combined. Let it simmer gently for three to four minutes until the sauce thickens just enough to coat the back of a spoon.
- Stir in the cheese:
- Add the freshly 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 a little of that reserved pasta water and stir until it's just right.
- Combine pasta and sauce:
- Add the drained pasta to the skillet and toss it with the sauce until every piece is coated. Let it warm through for a minute or two so the flavors really cling.
- Serve it up:
- Plate the pasta while it's still steaming, then sprinkle fresh parsley and extra Parmesan over the top. Serve immediately and watch everyone go quiet on the first bite.
Pin This The first time I served this, my partner scraped the pan clean and said it tasted like something we'd order on vacation. That's when I realized this wasn't just dinner, it was the kind of meal that turns a regular weeknight into something worth remembering. Now every time I make it, I feel a little spark of pride when I set the bowls down.
How to Roast Your Bell Peppers
If you've never roasted your own bell peppers, you're in for a treat. I char mine directly over a gas burner, turning them with tongs until the skin is blackened all over, then I drop them into a bowl and cover it with a plate. After ten minutes of steaming, the skins slide off like magic and you're left with sweet, smoky flesh that tastes a hundred times better than anything from a jar. You can also do this under the broiler if you don't have a gas stove, just keep a close eye so they don't turn to ash.
Making It Your Own
This recipe is a template you can riff on endlessly. I've stirred in cooked shrimp during the last minute of tossing, sliced grilled chicken over the top, and even folded in sautéed mushrooms when I had them in the fridge. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce. If you want it richer, add an extra splash of cream. The bones of the dish stay the same, but you can dress it up or down depending on your mood or what's in your pantry.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of cream, broth, or even pasta water to bring it back to life, stirring gently over low heat until it's creamy again. I've reheated portions in a skillet with a little extra Parmesan on top and it tastes just as good as the first night. Don't microwave it on high or the sauce will split and turn oily.
- Store in the fridge for up to three days in a sealed container.
- Reheat gently on the stovetop with a splash of liquid to restore creaminess.
- Add a handful of fresh parsley or a sprinkle of Parmesan when serving leftovers to perk up the flavor.
Pin This This dish has a way of making any night feel a little more special, whether you're cooking for yourself or a table full of people. I hope it becomes one of those recipes you reach for again and again.
Recipe FAQs
- → Can I use fresh bell peppers instead of roasted ones?
Yes, absolutely. Slice fresh bell peppers and sauté them with the onions in olive oil for about 5-7 minutes until they soften slightly. This will add a fresher taste while maintaining the dish's character.
- → How can I adjust the spice level?
Start with 1 tablespoon of Cajun seasoning and add more to taste. You can also reduce the smoked paprika to ½ teaspoon for milder heat. Remember, you can always add more spice, but you cannot remove it, so adjust gradually.
- → What can I substitute for heavy cream?
For a lighter version, use half-and-half or a combination of whole milk with butter. For dairy-free options, use cashew cream, oat cream, or coconut cream. The texture may vary slightly, but the flavor will remain delicious.
- → Can I make this ahead of time?
Prepare the sauce up to 2 days ahead and refrigerate it. Cook the pasta fresh just before serving, then combine and warm gently over medium heat. This prevents the pasta from absorbing too much sauce and becoming mushy.
- → What proteins pair well with this dish?
Grilled or sautéed chicken breast, Gulf shrimp, and andouille sausage are excellent additions. Cook proteins separately and toss them into the finished dish. For vegetarians, crispy tofu or white beans add protein and substance.
- → How do I prevent the sauce from breaking or separating?
Keep the heat at medium or medium-low throughout cooking. Avoid boiling vigorously once cream is added. Stir frequently and add the reserved pasta water gradually if the sauce seems too thick rather than in large amounts.