Description
Pastalaya is a flavorful one-pot Cajun-inspired dish combining smoked sausage, a vegetable seasoning mix, diced tomatoes, and penne pasta simmered in a spiced broth, finished with fresh herbs and cream for a rich, comforting meal perfect for a hearty lunch or dinner.
Ingredients
Scale
Meat and Oils
- 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 blend)
- 1 15oz can diced tomatoes (with juices)
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper (about 20 cranks from pepper mill)
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Liquids and Pasta
- 2 cups chicken broth
- 1 cup water
- 1 lb penne pasta
- 2 Tbsp half and half or cream
Instructions
- Cook the sausage: Slice the smoked sausage into thin rounds and cut any large pieces in half. Heat the vegetable oil in a large pot over medium heat, then add the sausage. Cook until well browned, about 5 minutes.
- Sauté garlic and vegetables: Mince the garlic and add to the pot. Sauté for 1 minute until fragrant. Add the frozen seasoning mix and cook until heated through, about 3-5 minutes.
- Add spices and liquids: Stir in the diced tomatoes with their juices, Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and penne pasta. Pour in the chicken broth and water, stirring to combine all ingredients evenly.
- Simmer the pasta: Cover the pot with a lid and bring to a boil over medium-high heat. Once boiling, stir briefly, recove,r reduce heat to low and simmer for 10-12 minutes or until the pasta is tender. Stir occasionally to prevent sticking and keep the lid on as much as possible to maintain simmer. If still soupy near the end, simmer uncovered for the last few minutes.
- Prepare herbs: While pasta simmers, chop the parsley and slice the green onions.
- Finish and serve: Turn off heat and stir in the half and half or cream along with most of the parsley and green onions, reserving some for garnish. Serve hot, sprinkled with remaining herbs.
Notes
- The "seasoning mix" is a frozen blend of onion, bell pepper, and celery (the Cajun "trinity"). For a fresh alternative, finely chop one yellow onion, one green bell pepper, and two celery stalks.
- Creole seasoning can be store-bought or homemade. Be aware that commercial blends tend to be high in salt, so adjust added salt accordingly if using homemade seasoning.
- Stir the pot regularly during simmering to prevent pasta from sticking or burning at the bottom.
- If you prefer a thicker sauce, allow the mixture to simmer uncovered for the last few minutes to evaporate excess liquid.
- Half and half adds richness, but you can substitute cream or milk depending on preference.
Nutrition
- Serving Size: 1.5 cups
- Calories: 472 kcal
- Sugar: 6 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
