Save My neighbor knocked on my door one Tuesday holding a jar of homemade Cajun seasoning, saying she had too much and thought I might use it. I had bell peppers about to turn and a box of penne in the pantry. What started as a way to avoid waste became the kind of dinner that makes you forget you're eating at home. The cream mellowed the spice just enough, and the roasted peppers added this sweet, smoky depth that felt almost indulgent.
I made this for a small gathering once, and someone asked if I'd trained in Louisiana. I hadn't, but I'd learned that good Cajun flavor is about layering spices with something rich and letting them marry in the pan. The smoked paprika was key. It gave the sauce a warmth that felt lived in, like it had been simmering all day even though it only took minutes.
Ingredients
- Penne or fettuccine: Use whatever pasta shape you love, but something with texture helps the sauce cling. I cook mine just shy of the package time since it finishes in the skillet.
- Red bell peppers: Roasting them yourself adds a smoky sweetness that jarred peppers can't quite match. If you're short on time, jarred roasted peppers work, just drain them well.
- Yellow onion: The base of the flavor, softened until it's sweet and translucent. Don't rush this step or the sauce will taste sharp.
- Garlic: Fresh is best here. It blooms in the oil and fills the kitchen with that unmistakable aroma that means dinner is close.
- Cajun seasoning: This is where the soul of the dish lives. I like a blend with paprika, cayenne, and herbs, but adjust to your heat tolerance.
- Smoked paprika: It adds a layer of warmth and depth that regular paprika won't give you. A little goes a long way.
- Heavy cream: The richness that ties everything together. It softens the spice and makes the sauce luxurious without being heavy.
- Vegetable broth: Thins the sauce just enough to coat the pasta without making it gloppy. Chicken broth works too if that's what you have.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds a salty, nutty finish. Pre-grated doesn't melt the same way.
- Fresh parsley: A bright, herby contrast to the richness. It's the final touch that makes the plate look as good as it tastes.
Instructions
- Boil the pasta:
- Cook it in well salted water until it still has a little bite. Save half a cup of that starchy water before draining, it's your secret weapon for adjusting the sauce later.
- Soften the aromatics:
- Heat olive oil in a large skillet and add the onion, letting it cook until it turns soft and golden. Add the garlic and stir for just a minute until it smells incredible.
- Bloom the spices:
- Toss in the Cajun seasoning and smoked paprika, stirring constantly for about 30 seconds. This step wakes up the flavors and makes the whole dish more fragrant.
- Add the peppers:
- Stir in the roasted bell peppers and let them warm through. They'll start to release their sweetness into the oil and spices.
- Build the sauce:
- Pour in the cream and broth, then let it simmer gently until it thickens just a bit. Stir in the Parmesan, salt, and pepper until the sauce is smooth and glossy.
- Toss and serve:
- Add the drained pasta to the skillet and toss everything together, adding reserved pasta water if it looks too thick. Let it heat through for a minute or two, then serve hot with parsley and extra cheese on top.
Save I served this to a friend who said she didn't like spicy food, and she went back for seconds. The cream tempers the heat so well that even cautious eaters feel safe. It became the dish I make when I want to impress without stressing, because it always delivers and never feels fussy.
Making It Your Own
This recipe is a canvas. I've added grilled chicken sliced thin, and I've stirred in shrimp right at the end so they stay tender. Sometimes I throw in a handful of spinach or sun dried tomatoes if I'm feeling inspired. The sauce is forgiving, and it welcomes whatever you want to bring to the table.
Getting the Peppers Right
Roasting your own bell peppers takes an extra few minutes, but the payoff is worth it. I char them over a gas flame or under the broiler until the skin blisters, then let them steam in a covered bowl. The skins slip off easily, and what's left is sweet, smoky, and tender. If you use jarred, just make sure they're well drained or they'll water down your sauce.
Leftovers and Storage
This reheats surprisingly well, though the sauce may thicken in the fridge. I add a splash of broth or cream when I warm it up, and it comes back to life. It keeps for about three days covered in the fridge, and I've even packed it cold for lunch and enjoyed it at room temperature.
- Store in an airtight container and reheat gently on the stovetop with a little extra liquid.
- If you're meal prepping, cook the pasta just under al dente so it doesn't get mushy when reheated.
- This also freezes decently for up to a month, though the texture of the cream may change slightly once thawed.
Save This is the kind of meal that feels like a small celebration, even on a weeknight. It's rich, it's warming, and it fills the house with a smell that makes everyone gather in the kitchen before you even call them to the table.
Recipe FAQs
- → Can I make this 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. Reheat gently over medium-low heat, thinning with pasta water or broth as needed, then toss with freshly cooked pasta just before serving.
- → What type of pasta works best?
Penne and fettuccine are ideal choices for this creamy sauce, as their shapes hold the sauce beautifully. Rigatoni or farfalle also work well. Use gluten-free pasta if needed without altering the cooking method.
- → How can I adjust the heat level?
Reduce the Cajun seasoning to 1 teaspoon for milder flavor, or increase to 1.5 tablespoons for extra spice. You can also add a pinch of cayenne pepper for additional heat. Taste as you go and adjust seasonings to your preference.
- → What are good protein additions?
Grilled or pan-seared chicken breast, sautéed shrimp, or even crispy bacon work wonderfully. Cook proteins separately with Cajun seasoning, then fold into the finished pasta. Allow 100-150g protein per serving for a hearty main course.
- → How do I prevent the sauce from breaking?
Maintain medium heat throughout cooking and avoid boiling the cream. Introduce cream gradually after sautéing the vegetables, and stir continuously when adding cheese. If the sauce appears to separate, remove from heat and whisk in a splash of cold pasta water.
- → Can I use store-bought roasted peppers?
Absolutely. Store-bought roasted red peppers in jars or cans save considerable prep time and deliver consistent results. Drain them thoroughly and pat dry before adding to the skillet to remove excess moisture.