Creamy Cajun Pasta with Bell Peppers

My neighbor brought over a jar of homemade Cajun spice blend one Thursday evening, and I had no idea what to do with it until I spotted bell peppers turning soft in my fridge. What started as a pantry rescue turned into one of those dishes I now crave on cold evenings. The cream tempers the heat just enough to let the smoky paprika shine through, and every bite feels like a hug from a skillet.

I made this for a small dinner party once, and my friend who claims she doesn't like spicy food went back for seconds. She said it was the cream that made her brave, but I think it was the way the Parmesan melted into the sauce and made everything taste a little indulgent. We ended up sitting at the table long after the plates were empty, just talking and sipping wine.

Ingredients

• Penne or fettuccine (350 g): Penne holds onto the sauce in its ridges, while fettuccine gives you long, silky ribbons coated in cream.
• Red bell peppers (2 large, roasted): Roasting them until the skins blister brings out a smoky sweetness that fresh peppers just can't match.
• Yellow onion (1 small): Finely chopped onion melts into the sauce and adds a subtle backbone of flavor without overpowering the spice.
• Garlic (2 cloves): Minced garlic blooms in the oil and fills the kitchen with that unmistakable aroma that means something good is happening.
• Olive oil (2 tbsp): A little richness to start the sauce and keep everything from sticking.
• Cajun seasoning (1 tbsp): The soul of this dish, a blend of paprika, cayenne, garlic powder, and herbs that delivers warmth and complexity.
• Smoked paprika (1 tsp): This is what gives the sauce that campfire quality, like the peppers were roasted over an open flame.
• Heavy cream (200 ml): The cream softens the spice and turns the sauce into something you want to soak up with bread.
• Vegetable broth (60 ml): A splash of broth thins the cream just enough to coat the pasta without feeling too heavy.
• Parmesan cheese (60 g, freshly grated): Freshly grated melts smoother and adds a salty, nutty depth that pre-shredded cheese never quite delivers.
• Fresh parsley (2 tbsp, chopped): A handful of parsley at the end brightens everything and makes the plate look like you put in extra effort.

Instructions

Boil the pasta:

Drop the pasta into a big pot of salted boiling water and cook until it has a little bite left in the center. Before you drain it, scoop out half a cup of that starchy water, it's your secret weapon for adjusting the sauce later.

Start the base:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it sizzle until it turns soft and translucent, about three minutes. The edges should just start to turn golden.

Add the garlic:

Toss in the minced garlic and stir it around for about a minute, just until the smell hits you and makes your mouth water. Don't let it brown or it will taste bitter.

Bloom the spices:

Sprinkle in the Cajun seasoning and smoked paprika, stirring constantly for thirty seconds. This step wakes up the spices and releases all those warm, earthy flavors into the oil.

Toss in the peppers:

Add the roasted bell pepper slices and stir them around for a couple of minutes so they soak up the spices. The kitchen will smell incredible at this point.

Build the sauce:

Pour in the cream and vegetable broth, stirring everything together until it's smooth and starts to bubble gently. Let it simmer for three to four minutes until it thickens just a little and coats the back of a spoon.

Finish with cheese:

Stir in the grated Parmesan, salt, and black pepper, mixing until the cheese melts completely and the sauce turns silky. If it looks too thick, add a splash of that reserved pasta water and stir until it loosens up.

Combine and serve:

Add the drained pasta to the skillet and toss everything together until every piece is coated in that creamy, spiced sauce. Let it warm through for a minute or two, then serve it hot with a sprinkle of parsley and extra Parmesan on top.

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One rainy Sunday, I doubled this recipe and froze half, thinking it would be a lifesaver on a busy weeknight. It was, but I learned that cream sauces can separate when reheated, so now I always add a splash of cream or milk when I warm up leftovers. That small trick brought it right back to life, and it tasted just as good as the first time.

Making It Your Own

If you want protein, toss in sliced grilled chicken or sautéed shrimp right before you add the pasta. I've also stirred in a handful of baby spinach at the end, letting it wilt into the sauce for a little extra green. Once I ran out of Parmesan and used sharp white cheddar instead, and honestly, it was delicious in a completely different way.

Storing and Reheating

This keeps in the fridge for up to three days in an airtight container, though the pasta soaks up some of the sauce as it sits. When you reheat it, do it gently on the stovetop with a splash of cream, broth, or even milk to bring back that silky texture. I don't recommend freezing it because cream-based sauces can get a little grainy, but if you do, just whisk in a bit of fresh cream when you thaw and reheat it.

What to Serve With It

A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and crusty garlic bread is perfect for soaking up every last bit of sauce. I like to pour a glass of chilled Sauvignon Blanc alongside it, the acidity balances the cream and the spice without fighting either one.

• A crisp arugula salad with lemon and shaved Parmesan adds a peppery contrast.
• Roasted asparagus or green beans on the side keep things light and seasonal.
• If you want more carbs, garlic knots or focaccia are always welcome at my table.

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This dish has become my go-to when I want something comforting but not boring, something that feels special without demanding too much from me. I hope it lands on your table on a night when you need a little warmth and a lot of flavor.

Recipe FAQs

→ Can I make this ahead of time?

The sauce can be prepared up to 24 hours in advance and refrigerated. Reheat gently over low heat, adding a splash of broth or pasta water to restore the creamy consistency. Toss with freshly cooked pasta just before serving for the best texture.

→ What pasta shape works best?

Penne and fettuccine are ideal for capturing the creamy sauce. Rigatoni and farfalle also work well. Avoid very thin pasta shapes like angel hair, which may become overcoated. Gluten-free varieties are suitable if needed.

→ How can I adjust the heat level?

Start with 1 tablespoon of Cajun seasoning and increase or decrease to taste. Smoked paprika adds depth without significant heat. For milder results, reduce the Cajun seasoning and omit the black pepper increase. Taste as you go.

→ Can I add protein to this dish?

Yes, grilled or pan-seared chicken breast (sliced), sautéed shrimp, or crispy bacon complement this dish beautifully. Add cooked protein in the final tossing step. Allow about 150g protein per serving for a complete main course.

→ What should I pair this with for a complete meal?

A crisp Sauvignon Blanc or light-bodied red wine pairs excellently. Side options include a simple green salad with vinaigrette, garlic bread, or roasted vegetables. Fresh crusty bread is perfect for finishing any remaining sauce on the plate.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or medium-low throughout cooking. Never let the cream boil rapidly, as high heat can cause separation. Add pasta water gradually if the sauce seems too thick, stirring well between additions. If separation occurs, whisk in an extra splash of cold broth off heat.