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Yields:
4 - 6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
This pasta sauce is spicy! To dial it down, just go lighter on the Cajun seasoning.
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Ingredients
Kosher salt, to taste
- 1 lb.
fettuccine
- 3 Tbsp.
olive oil
- 3 Tbsp.
salted butter
- 2
large bell peppers (red and green)
- 3
garlic cloves, minced
- 4 1/2 tsp.
Cajun seasoning, plus more to taste
- 4
Roma tomatoes, diced
- 1 lb.
white mushrooms, halved (or quartered if large)
- 2 cups
low-sodium vegetable broth
- 1/2 cup
white wine
- 1 cup
heavy cream
Black pepper, to taste
- 8
scallions, chopped
Directions
- Step 1Bring a pot of salted water to a boil. Add the pasta and cook as the package directs for al dente. Drain the pasta.
- Step 2Meanwhile, heat 1 tablespoon each olive oil and butter in a large cast-iron skillet over high heat. Add the bell peppers and sprinkle with the garlic and 1½ teaspoons Cajun seasoning. Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.
- Step 3Add the tomatoes and another 1 heaping teaspoon Cajun seasoning and cook for 30 seconds. Remove the vegetable mixture to a plate.
- Step 4Reduce the heat to medium high. Add the remaining 2 tablespoons each olive oil and butter to the skillet, then add the mushrooms and toss. Add another 1½ teaspoons Cajun seasoning and cook, stirring, until the mushrooms start to soften, about 2 minutes.
- Step 5Pour in the broth and wine and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce the heat to medium low, pour in the heavy cream and cook, stirring constantly, until thickened, 3 minutes. Taste and add the remaining ½ teaspoon (or more) Cajun seasoning, some black pepper, and salt to taste. The sauce should be spicy!
- Step 6Add the bell peppers and tomatoes to the sauce, including the juices from the plate. Stir and cook until bubbly, 1 to 2 minutes. Add the pasta, more salt, and the scallions and toss.
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