Creamy Cajun Pasta with Bell Peppers

My neighbor knocked on my door one Tuesday night holding a jar of homemade Cajun spice and said she'd accidentally doubled the batch. I had pasta, cream, and a few roasted peppers left over from the weekend, so I threw them all together without a plan. The kitchen filled with smoke and spice, and within half an hour, we were sitting at my counter with forks in hand, wondering why this wasn't already in my regular rotation. That jar is long gone, but I've been making this pasta ever since.

I made this for a small dinner party once, and my friend who usually avoids anything spicy asked for seconds. She said the cream mellowed the heat just enough to keep it exciting without lighting her mouth on fire. I've since learned that the trick is in the ratio: enough Cajun spice to make your nose tingle, but enough Parmesan and cream to keep it comforting. It's become my go-to when I want something that feels special but doesn't require a grocery list the length of my arm.

Ingredients

• Penne or fettuccine (350 g): Penne holds the sauce in its ridges, while fettuccine wraps it around each strand; either works beautifully, just cook it one minute shy of the package time so it finishes in the sauce.
• Red bell peppers (2 large, roasted): Roasting them yourself under the broiler or over a gas flame brings out a smoky sweetness that canned peppers can't match, and peeling them makes the texture silky.
• Yellow onion (1 small, finely chopped): A small dice ensures it melts into the sauce and adds a subtle base without crunching between bites.
• Garlic (2 cloves, minced): Fresh garlic blooms fast in hot oil, so add it after the onion softens and watch it closely to avoid bitterness.
• Olive oil (2 tbsp): This coats the pan and helps the spices release their flavor without burning.
• Cajun seasoning (1 tbsp): The backbone of the dish; look for a blend with paprika, cayenne, thyme, and oregano, or make your own if you want control over the heat.
• Smoked paprika (1 tsp): Adds a layer of campfire warmth that regular paprika can't deliver, and it deepens the color beautifully.
• Heavy cream (200 ml): This is what makes the sauce cling and coat; don't swap it for milk or the texture will be too thin.
• Vegetable broth (60 ml): Loosens the cream just enough to keep it from being too heavy, and adds a savory note.
• Parmesan cheese (60 g, freshly grated): Grate it yourself from a block; the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of smooth.
• Fresh parsley (2 tbsp, chopped): A bright, grassy finish that cuts through the richness and makes the plate look alive.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite in the center. Reserve half a cup of the starchy cooking water before draining; it's your secret weapon for adjusting the sauce later.

Sauté the aromatics:

Heat the olive oil in a large skillet over medium heat until it shimmers, then add the chopped onion and cook until it turns soft and translucent, about three minutes. Stir in the garlic and let it cook for one minute, just until your kitchen smells like a dream.

Bloom the spices:

Add the Cajun seasoning and smoked paprika directly to the onion and garlic, stirring constantly for about 30 seconds. This step wakes up the spices and makes them fragrant without scorching them.

Add the peppers:

Toss in the roasted bell pepper slices and sauté for two minutes, letting them mingle with the spices. They'll soften slightly and soak up all that flavor.

Build the sauce:

Pour in the cream and vegetable broth, stirring gently to combine, then let it simmer for three to four minutes until it thickens just enough to coat the back of a spoon. Stir in the Parmesan, salt, and black pepper until the cheese melts into a smooth, glossy sauce.

Toss and serve:

Add the drained pasta to the skillet and toss until every piece is coated in that creamy, spiced sauce. If it looks too thick, splash in a little reserved pasta water and stir until it loosens to your liking, then serve immediately with a sprinkle of parsley and extra Parmesan.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant. I laughed and told them it was just a Tuesday night experiment that worked out, but honestly, that compliment made me feel like I'd unlocked something. Now it's my default when I want to impress without stressing, and I've stopped apologizing for how simple it is. Good food doesn't need to be complicated; it just needs to taste like you meant it.

Making It Your Own

If you want to add protein, sear sliced chicken breast or shrimp in the skillet before you start the onions, then set it aside and toss it back in with the pasta at the end. I've also stirred in sautéed mushrooms or fresh spinach when I've had them sitting in the fridge, and both work beautifully without changing the spirit of the dish. For a lighter version, swap half the cream for milk and add an extra splash of broth, though the sauce won't be quite as luscious. And if you're feeding someone who can't handle heat, cut the Cajun seasoning in half and let them add hot sauce at the table.

Storing and Reheating

Leftovers keep well 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 loosen it back up, and warm it gently in a skillet over low heat, stirring often. The microwave works in a pinch, but the stovetop brings the texture back to life. I don't recommend freezing this one; cream-based sauces can separate and turn grainy when thawed, and it's quick enough to make fresh anytime.

Pairing and Serving

This pasta is rich enough to stand on its own, but a simple green salad with lemon vinaigrette or garlic bread on the side makes it feel like a full meal. I've served it with roasted asparagus in the spring and a light arugula salad in the summer, and both cut through the creaminess nicely. For wine, a crisp Sauvignon Blanc balances the heat and richness, though a light Pinot Noir works if you prefer red.

• Let the pasta rest in the sauce for a minute before serving so the flavors settle and cling.
• Grate extra Parmesan at the table; people love adding more as they eat.
• If you're making this for kids, serve the Cajun spice on the side so they can control the heat themselves.

Save

This dish has a way of turning a quiet weeknight into something that feels a little more intentional, a little more worth sitting down for. I hope it does the same for you.

Recipe FAQs

→ Can I use fresh bell peppers instead of roasted?

Yes, you can. Dice fresh bell peppers and sauté them in the skillet with the onions for 4-5 minutes until softened. Roasting beforehand adds deeper flavor, but fresh peppers work well if you're short on time.

→ How do I adjust the spice level?

The Cajun seasoning is the primary heat source. Start with ¾ tbsp and increase gradually to taste. You can also reduce or omit the smoked paprika. Taste the sauce before adding the pasta to fine-tune the spice level.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter sauce with similar richness. For dairy-free options, use full-fat coconut milk or oat cream. Plant-based alternatives work well, though the flavor profile will shift slightly.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or low when adding cream and Parmesan. Add cheese gradually while stirring constantly. If the sauce separates, whisk in a splash of reserved pasta water to emulsify it back together.

→ Can I add protein to this dish?

Absolutely. Sauté sliced chicken breast or shrimp separately until cooked through, then toss with the pasta and sauce. Add them in the final step for best results. About 250g of protein per serving works well.

→ How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or pasta water to loosen the sauce. The pasta may absorb sauce as it sits overnight.