Thank you! It’s my own recipe. Below are the steps, let me know what needs explained!
Preheat a fry pan (stainless > nonstick > carbon/cast) on high while you bring saltwater to a boil.
Once the water begins boiling and pan is to temp, drop your pasta, coat the pan with high heat oil, and grind cayenne, paprika, and black pepper into the pan to fry for 2 minutes.
Once oil is infused with flavors, add diced onions and peppers and fry for 3-4 minutes.
Once pasta is droopy but still very undercooked (it should still snap when bitten), move it to the pan and season with onion and garlic powder (make sure to bring a lot of pasta water with you. I use tongs to transfer).
Stir to incorporate and then leave untouched in pan until the pasta begins to fry. Ladle over 1/2 cup of pasta water to deglazed the pan. Repeat until pasta is nearly cooked through, 1-2 additional times.
Add in 1/2 cup of heavy whipping cream then lower heat to medium. Season with thyme and oregano, then stir constantly until cream has reduced into a sauce.
Remove from heat and add in a handful of spinach. Stir until spinach begins to wilt. Serve immediately with black pepper and cayenne garnish.
Cajun seasoning in my experience is black pepper, cayenne, paprika, powdered garlic and onion, and dried oregano and thyme. And salt or course.
I add them at different points in this recipe and swap the powdered seasonings for fresh, but a premixed version would work too. You just don’t get the added flexibility that comes from keeping the ingredients separate.
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