Description
Pastalaya is a flavorful and hearty Louisiana-inspired pasta dish combining smoky sausage, seasoned vegetables, and tender penne pasta in a rich Creole-inspired broth, finished with creamy half & half and fresh herbs for added freshness and depth.
Ingredients
Units
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)
- 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
- 1 15oz can diced tomatoes
- 2 cups chicken broth
- 1 cup water
- 2 Tbsp half and half or cream
Pasta and Garnishes
- 1 lb penne pasta
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Instructions
- Cook the sausage: Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until well browned, about 5 minutes.
- Sauté garlic: Mince the two cloves of garlic and add to the pot. Sauté for one minute or until fragrant and soft.
- Add seasoning mix: Stir in the frozen seasoning mix and cook until heated through, about 3-5 minutes.
- Add tomatoes and spices: Pour in the diced tomatoes with juices. Add Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and the pasta. Stir to combine.
- Pour liquids and simmer: Add chicken broth and water. Stir everything together, place a lid on the pot, and bring to a boil over medium-high heat.
- Cook pasta: Once boiling, stir briefly, reduce heat to low, and simmer for 10-12 minutes, stirring occasionally to prevent sticking. If too soupy, cook uncovered for a few extra minutes.
- Prepare herbs: While pasta cooks, chop the parsley and slice the green onions.
- Finish and serve: Turn off heat, stir in half & half or cream, and most of the herbs. Garnish with remaining parsley and green onions. Serve hot.
Notes
- Use a pre-frozen seasoning blend to save time, or chop fresh onion, bell pepper, and celery if preferred.
- Creole seasoning varies; store-bought blends are saltier. Adjust salt in homemade blends accordingly.
- For a thicker sauce, cook uncovered for a few additional minutes at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 472 kcal
- Sugar: 8 g
- Sodium: 715 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 50 mg
