We recently went on a little trip to New Orleans. It is such a fun, unique, crazy city. I think it’s probably next to impossible to go and not enjoy people-watching and listening to the street musicians and the never-ending eating and admiring the architecture. For me, the most incredible thing is the food.
Lots of food.
Food that makes you think, “THIS IS SO WRONG AND YET SO RIGHT.”
Like pasta (carbs) coated in seasoned flour (more carbs) and deep fried and then sprinkled with cheese and used to scoop up…wait for it…cheesy, creamy artichoke dip. Thank you for the delicious self-loathing, Chartres House Cafe.
For the last month, I’ve literally pondered every day about how I would execute frying bowtie pasta. Until one day when I realized I was ready to try it out. Just in time for Mardi Gras. It was serendipitous. The result was this delicious Cajun Fried Bowtie Pasta recipe I’m ready to share with you.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Bowtie pasta – Other pastas would probably work, too, but I’ve only tried bowtie which, coincidentally, works really well as a chip/ scoop.
- Buttermilk
- Tabasco sauce
- All-purpose flour
- Cajun seasoning – Like Tony Chachere’s.
- Shredded parmesan cheese
- Peanut oil – Canola oil also works, but I prefer peanut oil for a crispy, less greasy finish. Canola oil can also sometimes take on a fishy flavor at high heat.
How to Make Cajun Fried Bowtie Pasta
- Start by bringing large pot of water to boil. In another heavy-duty pan that’s at least 12″ in diameter, add about an inch of cooking oil and heat over medium heat.
- When the pasta is done cooking, drain off the water and return it to the pot. You’ll add some buttermilk and a few dashes of Tabasco sauce and stir to coat. Note: The acidity of the Tabasco might curdle the buttermilk a little, but that’s ok!
- Next you’ll whisk together some flour and Cajun seasoning and add that to the pasta. Toss the pasta until it’s nicely coated in the flour mixture.
- Test your oil with a thermometer (a candy thermometer works great for this). When it reaches 325°F, add the pasta and cook for 5-7 minutes or until the pasta is golden brown and slightly crispy on the outside.
- Use a slotted spoon or frying skimmer to remove the pasta from the oil and drain on a paper towel-lined plate.
- Sprinkle with a little additional Cajun seasoning to taste, tossing to combine. Sprinkle with Parmesan cheese and serve immediately with this artichoke dip or with your favorite hot dip (this roasted red pepper dip would be amazing).
Storing and Other Tips
- These are best eaten fresh, but can sit out for a few hours at a party.
- Be careful not to overcook these or you won’t be able to bite through them!
Frequently Asked Questions
It’s crispy on the outside and slightly chewy on the inside. Imagine it like a cross between a noodle and a potato chip!
I have not tried cooking this any other way. You could try the air fryer, but I would recommend giving the pasta a good spray of cooking oil beforehand and I definitely cannot guarantee results!
I wouldn’t recommend it. These are best served fresh!
Cajun Fried Bowtie Pasta
Equipment
- candy thermometer or deep fry thermometer
Ingredients
- 8-10 ounces bowtie pasta
- ¼ cup buttermilk
- 6-8 shakes Tabasco sauce
- 1 cup all-purpose flour
- 2 teaspoons Cajun seasoning like Tony Chachere’s, plus more for seasoning before serving
- shredded Parmesan cheese
- Peanut oil
Instructions
- Bring a large pot of water to a boil. In a separate, heavy-duty pan that’s at least 12″ in diameter, add about 1 inch of peanut or canola oil (peanut is ideal).
- Shake 6-8 drops of Tabasco sauce into the buttermilk, whisk, and set aside. In a small bowl, whisk together the flour and Cajun seasoning. Set aside.
- When the water begins to boil, add the pasta and cool al dente. Be sure the pasta isn’t overcooked–it needs to have a bite to it still or it will fall apart when you’re frying it. When you add the pasta, begin heating the oil over medium-high heat. If you have a candy or frying thermometer, you want to heat the oil to 325℉.
- When the pasta is done cooking, drain it and then add the buttermilk (if you’re using a fine mesh strainer, there’s no need to transfer it to another bowl). Toss to combine. Add the flour and toss to coat the pasta evenly.
- When the oil is heated to 325℉, add the pasta and cook, stirring gently but frequently, for 5-7 minutes or until the pasta is golden brown and slightly crispy on the outside (you don’t want to cook it for too long, but you also don’t want the pasta to be soggy and greasy).
- Using a slotted spoon or frying tool, remove the pasta and drain on a paper towel-lined plate. Sprinkle with a little additional Cajun seasoning to taste, tossing to combine. Sprinkle with Parmesan cheese and serve immediately.
Notes
- These are best eaten fresh, but can sit out for a few hours at a party.
- Be careful not to overcook these or you won’t be able to bite through them!
Nutrition
Questions & Reviews
YESSS! I have been looking for a good recipe for this! I love these things. Thank you!
Hey…I was in Houston on Saturday too. 🙂 Now I’m back to the bitter cold. We went to Louisiana/New Orleans about 5 years ago and it still lives in my memory as the best food ever. I’ve been all over the world and that trip was the best food….period. I’m going to have to try this when I’m ready to feel fat. 🙂 I have a recipe that is a family favorite (partially because its only made rarely) for fried raviolis. Same concept. SO SO good. When you fry them, they puff up really cute and we eat them with either marinara or a dip that I make with mayo, cheese, basil and some other stuff I can’t remember off the top of my head. REALLY good. I can’t wait to try this…when I need to feel fat that is. 🙂
How interesting! Pinned for later!!
I live just down the road from the houston ikea! It does get a little crazy on Saturdays. I would have never thought to fry pasta but it looks delicious!
Even though I am there frequently, I have not had this dish. This looks incredibly yummy and I believe we would fight for the last piece of pasta. (My son is a self-proclaimed carbivore)
The question now is: should I just drive over to the Chartr’ House or mess up my kitchen?
That’s tough. 🙂 This recipe was surprisingly quick and not as messy as I was anticipating. That said, if you’re in the mood for a snack, I’d make it at home. If you want other food and/or don’t want to deal with it, head over there! I had the BBQ shrimp with a cup of gumbo and it was fabulous!
SO AWESOME!!! I want to try this!!!
Oh my! Sounds like a perfect way to celebrate mardi gras! And it’s early this year so I’m glad you got us thinking about it.
This sounds so tasty!!
We used to make something very similar (minus the heat) to this when our children were small and they LOVED it! Thought at the time we were introduced to it at a friend’s house that it was an unusual take on snack food, but seeing it in print now seems perfectly reasonable. I think my sweetie would like this ‘grown-up’ version. We’ll give it a try ~
Oh how I love New Orleans! Louisiana holds a special place in my heart (my family is from there) and there is just something about that New Orleans charm! The food there is to die for and this fried pasta sounds insane! So glad you recreated it and shared!