Description
Pastalaya is a flavorful one-pot Cajun-inspired dish that combines smoked sausage, a seasoning vegetable trinity, diced tomatoes, Creole spices, and penne pasta simmered together to create a hearty, comforting meal with a creamy finish.
Ingredients
Units
Scale
Meat and Oil
- 1 Tbsp vegetable oil
- 1/2 lb. smoked sausage (preferably Andouille)
Vegetables and Seasonings
- 2 cloves garlic
- 1 10oz. bag frozen "seasoning mix" (onion, bell pepper, celery)
- 1 15oz. can diced tomatoes
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper (about 20 cranks)
Liquids
- 2 cups chicken broth
- 1 cup water
- 2 Tbsp half and half or cream
Carbohydrates
- 1 lb. penne pasta
Herbs
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Instructions
- Brown the Sausage: Slice the smoked sausage into thin rounds and halve any larger pieces. Heat the vegetable oil in a large pot over medium heat and cook the sausage until well browned, about 5 minutes, to develop flavor and render fat.
- Sauté Aromatics and Seasoning Mix: Mince the garlic and add it to the pot. Sauté for 1 minute until fragrant. Add the frozen seasoning mix (a blend of onion, bell pepper, and celery) and cook until heated through, 3 to 5 minutes.
- Add Tomatoes and Spices: Pour in the diced tomatoes with their juices, then add Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked pepper (about 20 cranks). Stir well to combine all the flavors.
- Incorporate Pasta and Liquids: Add the penne pasta to the pot, followed by the chicken broth and water. Stir everything together evenly to distribute the ingredients.
- Simmer the Pasta: Cover the pot with a lid and increase heat to medium-high until the mixture reaches a boil. Give it a quick stir, re-cover, reduce heat to low, and let simmer for 10 to 12 minutes until the pasta is tender. Stir every few minutes to prevent sticking, quickly replacing the lid to maintain a simmer. If too soupy near the end, simmer uncovered for a few minutes to thicken.
- Prepare Fresh Garnishes: While the pasta cooks, chop the fresh parsley and slice the green onions to use as garnish.
- Finish the Dish: Remove the pot from heat and stir in the half and half or cream for a rich finish. Mix in most of the chopped parsley and green onions, reserving some for garnish on each serving. Serve hot.
Notes
- The “seasoning mix” is a frozen pre-chopped blend of onion, bell pepper, and celery; you can substitute fresh with 1 chopped yellow onion, 1 chopped green bell pepper, and 2 chopped celery stalks if preferred.
- Creole seasoning varies in salt content. If making your own blend, you may need to add additional salt to taste at the end of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 472 kcal
- Sugar: 5 g
- Sodium: 715 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 40 mg
