Chef Hang Outs w/Chef Scotty A vibrant fusion of Italian pasta tradition and bold Ethiopian-Cajun spice, balanced with creamy Mediterranean textures.
Bring a large pot of salted water to a boil. Cook the penne until al dente, following the rhythm of the water.
Save a cup of the starchy pasta water to bind the vibes later.
Heat olive oil in a cast iron skillet over medium heat. Sauté the red onion and bell pepper until they soften and release their essence.
Listen for the sizzle; that's the sound of energy shifting.
Add the minced garlic, Berbere spice, and Cajun seasoning. Toast the spices for a minute until the aroma fills the room.
Don't let the garlic burn; keep the frequency pure.
Pour in the heavy cream and bring to a gentle simmer. Let the sauce thicken as it harmonizes with the spices.
Stir in a clockwise motion to encourage positive flow.
Toss the cooked pasta into the skillet. Add parmesan cheese and a splash of pasta water, stirring until a glossy, soulful sauce coats every noodle. Garnish with parsley.
This dish is about the frequency of the sun meeting the heat of the swamp. Use a heavy cast iron skillet to ground the energy. The Berbere spice adds an Ethiopian vibration that elevates the Italian foundation.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Chef Hang Outs w/Chef Scotty
@user_c2de2898
“Legendary Flavor. Rooted in Love. Elevated by Vibe.”
More from this chefChef Hang Outs w/Chef Scotty
@user_c2de2898
“Legendary Flavor. Rooted in Love. Elevated by Vibe.”
More from this chef