Penne pasta in suya cream sauce might sound unexpected, but the moment the first forkful hits your mouth, it makes perfect sense. Northern Nigeria’s beloved yajin kuli (suya spice mix) meets Italian comfort, creating a sauce that is smoky, spicy, and silky from slow-roasted peppers, tomatoes, and garlic. Suya spice is usually tied to open-fire grilling, yet its depth shines beautifully in creamy dishes too. This recipe brings that familiar heat into a rich, modern bowl of pasta that feels both adventurous and deeply comforting.
Penne Pasta in a Suya Cream Sauce
NigerianMain
Penne Pasta in a Suya Cream Sauce
Italy meets Northern Nigeria again with this spicy penne pasta dish made with a spicy suya-spiced cream sauce infused with roasted red peppers and tomatoes.
2
20 minutes
20 minutes
Directions
- Preheat oven to 400°F (205°C). Line a baking sheet with foil.
- Prepare the vegetables. Slice the top off the garlic bulb to expose the cloves. Drizzle a little olive oil over the garlic, wrap it tightly in foil, and set it on the baking sheet.
- Arrange the produce. Place the halved peppers and tomatoes cut-side down on the sheet. Drizzle them with olive oil and lightly season with salt.
- Roast. Roast everything for 20–25 minutes until the pepper skins blister and char and the tomatoes soften deeply. Remove garlic after 15 minutes so it doesn’t burn.
- Steam the peppers. Transfer the hot roasted peppers to a bowl and cover it tightly with plastic wrap. Let them steam for 5–10 minutes. This steams the skins and makes them very easy to peel off.
- Peel and blend. Once slightly cooled, peel the skins off the peppers and squeeze the roasted garlic from its skins. Add peppers, garlic, tomatoes, and cream (or soaked cashews/cashew milk) to a blender. Blend until smooth. Set aside.
- Cook the pasta. Bring a pot of salted water to a boil and cook penne until al dente (still firm to the bite). Reserve ¼–½ cup pasta water, then drain.
- Build the sauce. Heat 1–2 tbsp olive oil in a wide skillet over medium heat. Add the chopped onion and sauté 2–3 minutes until translucent. Pour in the blended suya cream sauce and warm it gently, stirring to combine.
- Season. Stir in the Indeegenus Suya Spice Mix and agave nectar. Let the sauce simmer for 2–3 minutes to bring flavors together.
- Finish. Add the cooked pasta to the sauce and toss to coat thoroughly. If the sauce seems thick, add a splash of reserved pasta water to loosen it.
- Serve. Remove from heat. Stir in torn basil leaves and garnish with red pepper flakes (optional). Add salt to taste and serve immediately.
