Description
Pastalaya is a flavorful Creole-inspired one-pot meal combining smoky Andouille sausage, aromatic vegetables, and tender penne pasta simmered in a lightly spiced broth. This hearty dish brings together bold seasonings and creamy finish, perfect for a comforting family dinner in under an hour.
Ingredients
Scale
Meat and Oils
- 1 Tbsp vegetable oil
- 1/2 lb smoked sausage (preferably Andouille), sliced into thin rounds and halved if large
Vegetables and Seasonings
- 2 cloves garlic, minced
- 1 10 oz bag frozen seasoning mix (onion, bell pepper, celery)
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked black pepper, to taste
- 2 cups chicken broth
- 1 cup water
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch green onions, sliced
- 1 (14.5 oz) can diced tomatoes with juices
Pasta and Dairy
- 1 lb penne pasta
- 2 Tbsp half and half or cream
Instructions
- Cook the sausage: Slice the smoked sausage into thin rounds, cutting any larger pieces in half. Heat vegetable oil in a large pot over medium heat, then add the sausage pieces. Cook, stirring occasionally, until the sausage is well browned, about 5 minutes, to develop a rich flavor.
- Sauté garlic: Mince two cloves of garlic and add to the pot with the browned sausage. Sauté for about one minute, stirring frequently, until the garlic is fragrant and softened but not browned, elevating the aroma of the dish.
- Add seasoning mix and tomatoes: Add the frozen seasoning mix (onion, bell pepper, celery) to the pot and sauté for 3-5 minutes until heated through and fragrant. Pour in the diced tomatoes with their juices, then stir in Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked black pepper to build a complex, layered taste.
- Add pasta and liquids: Stir in the penne pasta, chicken broth, and water until everything is evenly combined. Increase heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.
- Prepare herbs: While the pasta cooks, chop fresh parsley and slice green onions to garnish and add fresh herbal notes to the dish.
- Finish the dish: Turn off the heat once the pasta is tender. Stir in the half and half or cream for a subtle creamy richness. Add most of the chopped parsley and green onions, reserving some for garnish. Serve hot, topped with the remaining fresh herbs for brightness and presentation.
Notes
- Use Andouille sausage for authentic smoky flavor; regular smoked sausage can substitute if needed.
- Adjust Creole seasoning amount based on your preferred spice level.
- Stir occasionally while simmering to prevent pasta from sticking to the pot.
- For a vegetarian version, omit sausage and substitute vegetable broth.
- Leftovers keep well refrigerated for 3 days and reheat nicely with a splash of broth or cream to loosen the sauce.
