Creamy Cajun Pasta with Roasted Peppers (Printable Version)

Rich creamy pasta tossed with Cajun-spiced sauce, roasted peppers, and Parmesan. Balanced heat and comfort in one dish.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 2 large red bell peppers, roasted, peeled, and sliced
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Sauce

05 - 2 tablespoons olive oil
06 - 1 tablespoon Cajun seasoning
07 - 1 teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¾ cup plus 2 tablespoons heavy cream
11 - ¼ cup vegetable broth
12 - ½ cup freshly grated Parmesan cheese

→ Garnish

13 - 2 tablespoons fresh parsley, chopped
14 - Extra grated Parmesan cheese, for serving

# Steps:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until soft.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in the Cajun seasoning and smoked paprika; cook for 30 seconds to release flavors.
05 - Add roasted bell peppers and sauté for 2 minutes.
06 - Pour in the cream and vegetable broth, stirring to combine. Simmer for 3 to 4 minutes until slightly thickened.
07 - Stir in Parmesan cheese, salt, and black pepper. Mix until smooth. If the sauce is too thick, add reserved pasta water as needed.
08 - Toss the cooked pasta with the sauce until well coated. Heat gently for 1 to 2 minutes.
09 - Serve immediately, garnished with parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It comes together in less time than it takes to watch a sitcom, but tastes like you simmered it all day.
  • The roasted peppers add a sweetness that keeps the heat from running away with your tongue.
  • You can make it as mild or as bold as your mood, and it never tastes the same way twice.
02 -
  • Save that pasta water before you drain; it has starch that brings the sauce together in a way plain water never will.
  • If you add the Parmesan while the heat is too high, it can seize up and turn grainy instead of melting smooth.
  • Roast your own peppers instead of using jarred ones; the flavor is sweeter and the texture isnt mushy.
03 -
  • Toast your Cajun seasoning in the dry skillet for ten seconds before adding the oil; it wakes up flavors you didnt know were sleeping.
  • Use a pasta shape with texture, ridges or tubes, so the sauce has something to cling to instead of sliding off.
  • Taste the sauce before you toss the pasta in, and adjust the salt and spice right then, because once its mixed you cant go back.
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