Feb 17, 2026

Penne Pasta in a Suya Cream Sauce

Name: Penne Pasta in a Suya Cream Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Nigerian
Ingredients: 40g penne Pasta, or pasta of choice; 2 large large Red bell peppers) cut in half and deseeded; 2 medium Roma tomatoes, sliced in half; 1 small Red onion, chopped; 1 Garlic bulb; 1 cup Cream (non-dairy or dairy of choice); 2 tbsp Indeegenus Suya Spice Mix (Yajin Kuli); 1 tbsp Agave nectar (sub maple syrup or brown sugar); 3 tbsp Olive oil (or oil of choice); Salt, to taste; Basil leaves; Red pepper flakes

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.

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Penne Pasta in a Suya Cream Sauce

Cuisine

Nigerian

Author:

Affiong Osuchukwu

Servings

Prep Time

20 minutes

Cook Time

20 minutes

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.

Cook Mode

Ingredients

40g penne Pasta, or pasta of choice
2 large large Red bell peppers) cut in half and deseeded
2 medium Roma tomatoes, sliced in half
1 small Red onion, chopped
1 Garlic bulb
1 cup Cream (non-dairy or dairy of choice)
2 tbsp Indeegenus Suya Spice Mix (Yajin Kuli)
1 tbsp Agave nectar (sub maple syrup or brown sugar)
3 tbsp Olive oil (or oil of choice)
Salt, to taste

Garnish

Basil leaves
Red pepper flakes

Directions

Preheat the over to 375F
Slice the top off of the garlic bulb to expose the cloves. Pour over a little olive oil then wrap the garlic bulb in some aluminum foil and place on a baking sheet.
Lay the pepper and tomato slices cut side down on the same lined baking sheet and place in the oven and roast for 12 - 15 minutes. Watch the peppers carefully, as you want the skin to char (blacken and blister), but you do not want to burn through completely.
Remove the wrapped garlic after 10 minutes. Remove the tomatoes after about 12 minutes and set aside.
Once the bell pepper skin bubbles and blackens, remove them from the oven and place them in a bowl, then tightly cover the bowl with cling film and let them steam for 5-10 minutes - this helps to separate the skin from the flesh and makes the skin easy to peel off
Peel off and discard the skins from the red bell pepper slices, the tomatoes, roasted garlic cloves, place the flesh in a blender, along with the cashew milk. Blend until smooth, then set aside
Cook the pasta until almost done - al dente. Drain the pasta from the water. Pour cold water over the pasta to stop the cooking process and to prevent it from overcooking. Save some of the pasta water for later.
Heat the extra virgin olive oil in a wide pan on medium heat. Sauté the onions for 1 - 2 minutes, then pour the red pepper, garlic and cashew milk blend into the pan and stir for another 1 - 2 minutes.
Add in the Indeegenus Suya Spice Mix, agave nectar (sub maple syrup or brown sugar) and stir for another 2 minutes.
Add in the cooked pasta plus some pasta water to thin out the recipe if needed. Ensure the pasta is covered with the sauce.
Remove the pan from the heat, add in the chopped basil leaves and stir them through. Garnish with red chili flakes if desired and serve.