Creamy Cajun Pasta with Bell Peppers

My neighbor knocked on my door one Thursday evening holding a skillet of something smoky and glowing orange. She didn't say much, just handed me a fork and watched my face change. That's how I met Cajun pasta, not through a cookbook or a restaurant, but through a spontaneous act of sharing that left my kitchen smelling like roasted peppers and paprika for two days.

I made this for a group of friends who claimed they didn't like spicy food, and I nervously dialed back the Cajun seasoning by half. They finished every bite and asked if I'd intentionally gone easy on them. Now I make it the real way, and they've stopped pretending they can't handle the heat.

Ingredients

• Penne or fettuccine (350 g): Penne holds the creamy sauce in its ridges, while fettuccine gives you silky ribbons coated in spice; either way, cook it just shy of fully done since it finishes in the sauce.
• Red bell peppers (2 large, roasted): Roasting them yourself brings out a smoky sweetness that canned versions lack, and peeling them after a quick steam makes the skins slide right off.
• Yellow onion (1 small, finely chopped): The base of the flavor, softened until translucent so it melts into the sauce rather than announcing itself in every bite.
• Garlic (2 cloves, minced): Fresh garlic blooms in hot oil and fills the kitchen with the kind of smell that makes people wander in asking what's for dinner.
• Olive oil (2 tbsp): It coats the pan and carries the spices without overwhelming the dish, a quiet but essential player.
• Cajun seasoning (1 tbsp): The heart of the heat, a blend of paprika, cayenne, thyme, and oregano that you can dial up or down depending on your courage.
• Smoked paprika (1 tsp): This is what makes people ask if you grilled something; it adds depth without sharpness.
• Salt and black pepper (½ tsp and ¼ tsp): They pull all the flavors into focus, turning a good sauce into one you'll crave days later.
• Heavy cream (200 ml): The luxurious body of the sauce, rich enough to coat every strand of pasta and mellow the spice just enough.
• Vegetable broth (60 ml): It thins the cream slightly and adds a savory backbone that keeps the dish from feeling too heavy.
• Parmesan cheese (60 g, freshly grated): Freshly grated melts smoothly into the sauce, adding nutty saltiness that pre-shredded versions can't match.
• Fresh parsley (2 tbsp, chopped): A bright green finish that cuts through the richness and makes the plate look like you meant it.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, about a minute less than the package says. Reserve half a cup of that starchy pasta water before draining; it's your secret weapon for a silky sauce.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for three minutes, stirring occasionally. Toss in the garlic and cook just until it smells like heaven, about a minute.

Bloom the Spices:

Stir in the Cajun seasoning and smoked paprika, letting them toast in the oil for thirty seconds. This step wakes up the spices and makes them sing.

Add the Peppers:

Toss in your roasted bell pepper slices and sauté for two minutes, letting them mingle with the spices and oil. The kitchen will smell like a backyard cookout.

Build the Sauce:

Pour in the heavy cream and vegetable broth, stirring everything together, then let it simmer gently for three to four minutes until it thickens just enough to coat the back of a spoon. Don't rush this part.

Finish with Cheese:

Stir in the Parmesan, salt, and black pepper, mixing until the cheese melts into a smooth, glossy sauce. If it looks too thick, add a splash of that reserved pasta water.

Toss and Serve:

Add the drained pasta to the skillet and toss everything together, letting the noodles soak up the sauce for a minute or two over low heat. Serve hot, topped with parsley and extra Parmesan.

Save

The first time I served this, my partner took one bite and said it tasted like the kind of meal you'd remember years later. I laughed it off, but now every time I make it, I think about that moment and realize he was right.

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 blistered and blackened all over. Transfer them to a bowl, cover tightly with plastic wrap or a lid, and let them steam for ten minutes. The skins will peel away easily, leaving you with soft, smoky flesh that tastes nothing like the raw version.

Making It Your Own

If you want protein, toss in cooked chicken breast sliced thin or shrimp sautéed with a little extra Cajun seasoning. For a lighter version, swap half the cream for more vegetable broth and add a handful of spinach at the end. You can also throw in sun dried tomatoes for a tangy sweetness that plays well with the spice.

Storing and Reheating

This pasta keeps well in the fridge for up to three days, though the sauce may thicken as it cools. Reheat it gently on the stove with a splash of cream or broth, stirring often to bring back that silky texture. I don't recommend freezing it since the cream can separate and turn grainy when thawed.

• Store in an airtight container and keep it away from anything with a strong smell.
• Reheat individual portions in the microwave at half power, stirring halfway through.
• Add a sprinkle of fresh Parmesan and parsley after reheating to revive the flavors.

Save

This dish has become my answer to the question of what to make when I want something that feels indulgent but doesn't require me to spend all evening in the kitchen. I hope it does the same for you.

Questions & Answers

→ Can I make this dish ahead of time?

Yes, you can prepare the Cajun sauce up to 2 days in advance and store it in the refrigerator. Cook the pasta fresh just before serving, then gently reheat the sauce and combine them together for best texture and flavor.

→ What's the best way to roast bell peppers?

Place whole peppers directly over a gas flame or under the broiler until charred all over (about 10-15 minutes). Place in a covered bowl for 5 minutes to steam, then peel away the blackened skin under cool running water. Slice and use as directed.

→ How can I adjust the heat level?

Cajun seasoning varies in spice level by brand. Start with 1 tablespoon and taste as you cook, adding more if desired. You can also reduce smoked paprika or add a pinch of cayenne pepper for additional heat control.

→ What proteins pair well with this dish?

Sliced chicken breast, shrimp, or even crispy bacon work wonderfully. Cook proteins separately until done, then toss them into the finished dish. Allow about 150-200g of protein per serving for a heartier meal.

→ Can I use a different pasta shape?

Absolutely. Any pasta that holds sauce well works great—try rigatoni, linguine, or even farfalle. Tube shapes like penne are particularly good at trapping the creamy sauce in every bite.

→ What wine pairs best with this meal?

A crisp Sauvignon Blanc complements the creamy sauce and Cajun spices beautifully. If you prefer red wine, choose something light-bodied like Pinot Noir that won't overpower the delicate flavors.