Categories: Pasta

Ingredients

• Kosher salt, to taste
• 1 lb. fettuccine
• 3 tbsp olive oil
• 3 tsp salted butter
• 2 large bell peppers
• 3 garlic cloves, minced
• 4 1/2 tsp Cajun seasoning
• 4 Roma tomatoes, diced
• 1 lb. white mushrooms, halved
• 2 cups vegetable broth
• 1/2 cup white wine
• 1 cup heavy cream
• Black pepper, to taste
• 8 scallions, chopped

Directions

1. Bring a pot of salted water to a boil. Add the pasta and cook as directed for al dente. Drain the pasta.

2. Meanwhile, heat 1 tbsp each olive oil and butter in a large cast-iron skillet over high heat. Add the bell peppers and sprinkle with the garlic and 1 1/2 tsp Cajun seasoning. Let the peppers sit a few seconds so they start to blacken on the bottom, then cook, stirring gently, about 1 minute.

3. Add the tomatoes and another tbsp of Cajun seasoning and cook for 30 seconds. Remove the vegetable mixture to a plate.

4. Reduce the heat to medium high. Add the remaining 2 tbsp each olive oil and butter to the skillet, then add the mushrooms and toss. Add about 1 1/2 tsp Cajun seasoning and cook, stirring, until the mushrooms start to soften, about 2 minutes.

5. Pour 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 1/2 tsp Cajun seasoning, some black pepper and salt to taste. The sauce should be spicy.

6. Add the bell peppers and tomatoes to the sauce, including the juices from the plate. Stir and cook until bubbly, 1-2 minutes. Add the pasta, more salt and the scallions and toss.

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