Creamy Cajun Pasta with Roasted Peppers

My neighbor knocked on the door one Thursday evening holding a jar of homemade Cajun seasoning she'd mixed up that afternoon. She said it was too spicy for her taste and asked if I wanted it. I tossed it with cream, roasted peppers, and penne that night, and the kitchen smelled like a smokehouse wrapped in velvet. That accidental dinner became the dish I make whenever I need comfort with a little kick.

I made this for a small dinner party once, and my friend who claims to hate anything spicy had three servings. She kept saying the heat snuck up on her in the best way, warm and round instead of sharp. We ended up sitting at the table long after the plates were empty, scraping up the last bits of sauce with bread. That night taught me that balance matters more than boldness.

Ingredients

• Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine wraps it up like a ribbon, so pick based on your mood.
• Red bell peppers (2 large, roasted): Roasting them yourself adds a smoky sweetness that jarred peppers just can't match.
• Yellow onion (1 small, chopped): It melts into the background but builds the foundation of flavor you'll notice if it's missing.
• Garlic (2 cloves, minced): Fresh garlic blooms in the oil and makes the whole kitchen smell like you know what you're doing.
• Cajun seasoning (1 tbsp): This is where the personality lives, so taste yours first because some blends are fierier than others.
• Smoked paprika (1 tsp): It adds a campfire depth without any actual fire.
• Heavy cream (200 ml): The sauce won't be silky without it, and there's no real substitute for that luxurious texture.
• Vegetable broth (60 ml): It loosens the cream just enough so the sauce doesn't turn into fondue.
• Parmesan cheese (60 g, freshly grated): Pre-grated won't melt the same way, and you'll taste the difference in every bite.
• Fresh parsley (2 tbsp, chopped): A handful of green at the end makes it look and taste like you care.

Instructions

Boil the pasta:

Cook it in well-salted water until it still has a little backbone when you bite it. Save half a cup of that starchy water before you drain, it's your insurance policy if the sauce gets too thick.

Soften the onion:

Heat olive oil in a large skillet and let the onion cook until it turns translucent and sweet, about three minutes. Don't rush this, it sets the tone for everything.

Wake up the garlic:

Toss in the minced garlic and stir for just a minute until it smells like heaven. Any longer and it'll turn bitter on you.

Bloom the spices:

Add the Cajun seasoning and smoked paprika, stirring for thirty seconds so the heat releases all those oils and aromatics. This step makes the spice taste round instead of raw.

Add the peppers:

Stir in your roasted bell peppers and let them warm through for two minutes. They'll start to soften and mingle with the spices.

Build the sauce:

Pour in the cream and broth, stirring everything together until it starts to bubble gently. Let it simmer for three to four minutes until it thickens just a little.

Melt in the cheese:

Stir in the Parmesan along with salt and pepper, mixing until the sauce turns glossy and smooth. If it looks too tight, splash in some of that reserved pasta water.

Marry the pasta and sauce:

Add the drained pasta to the skillet and toss everything together over low heat for a minute or two. The pasta should be slick and coated, not swimming.

Serve it up:

Plate it hot, then scatter parsley and extra Parmesan over the top. Eat it right away while the sauce is still creamy and clinging.

Pin this

One winter evening I made this after a long day and ate it straight from the skillet standing at the stove. The heat from the Cajun seasoning and the warmth of the cream felt like a hug from the inside out. I realized then that some recipes aren't just meals, they're small acts of kindness you do for yourself.

Making It Your Own

This pasta is incredibly forgiving and loves a little improvisation. I've stirred in cooked chicken thighs when I had them left over, and I've also added shrimp during the last two minutes of cooking the sauce. If you want more vegetables, sautéed mushrooms or spinach fold in beautifully without crowding the flavors. You can dial the spice up or down depending on who's eating, just taste your Cajun blend first and adjust accordingly.

What to Serve Alongside

A simple green salad with a sharp vinaigrette cuts through the richness and gives your palate a break between bites. Garlic bread is never a bad idea, especially for mopping up the sauce that clings to the bottom of the bowl. If you're pouring wine, a crisp Sauvignon Blanc or a light Pinot Noir both work beautifully, the acidity helps balance the cream without competing with the spice.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have had time to settle. When you reheat it, add a splash of cream or a few spoonfuls of pasta water to bring the sauce back to life. I usually warm it gently in a skillet over low heat, stirring often so the cream doesn't separate.

• Store in the fridge within two hours of cooking to keep it safe and fresh.
• Reheat gently on the stovetop with a little extra liquid to restore creaminess.
• This doesn't freeze particularly well because cream-based sauces can split when thawed.

Pin this

This dish has a way of turning an ordinary weeknight into something that feels a little special. I hope it becomes one of those recipes you return to again and again, the kind that makes your kitchen smell like home.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the Cajun sauce up to one day in advance. Store it in an airtight container in the refrigerator. When ready to serve, reheat gently over low heat, cook fresh pasta, and toss together. This makes it convenient for meal prep.

→ What pasta works best for this sauce?

Penne and fettuccine are ideal choices as their shapes and surfaces hold the creamy sauce beautifully. Rigatoni or linguine also work well. Avoid very thin pasta that may become mushy.

→ How can I adjust the spice level?

Start with 1 tablespoon of Cajun seasoning and taste as you cook. Add more for increased heat, or reduce the amount for a milder flavor. You can also dial back the smoked paprika if preferred.

→ What protein additions work well?

Sliced grilled chicken breast or cooked shrimp are excellent additions. Sauté them separately and toss with the pasta and sauce at the end. They complement the Cajun flavors without overwhelming the dish.

→ Can I use half-and-half instead of heavy cream?

Half-and-half will work but produces a thinner, less rich sauce. For best results, stick with heavy cream. If using half-and-half, you may need to simmer longer to achieve the desired consistency.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc complements the Cajun spices and creamy sauce beautifully. Light-bodied reds like Pinot Noir or a dry rosé also pair nicely. Avoid full-bodied wines that may overpower the dish.