The Best Ever Pastalaya Recipe

Introduction

Pastalaya is a hearty, flavorful dish inspired by Louisiana’s rich culinary traditions. Combining smoky sausage, tender pasta, and bold Creole seasonings, it’s a one-pot meal perfect for any night of the week. Let’s dive into making the best ever Pastalaya that’s sure to satisfy your cravings.

Ingredients

• 1 tbsp vegetable oil
• 1/2 lb smoked sausage (Andouille recommended)
• 2 cloves garlic, minced
• 10 oz frozen seasoning mix (onion, bell pepper, celery)
• 15 oz canned diced tomatoes
• 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 lb penne pasta
• 2 tbsp half-and-half or cream
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch green onions, chopped (for garnish)

Instructions

1. Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the smoked sausage slices and cook until browned and slightly crisp, about 5-7 minutes. Remove sausage and set aside.
2. Step 2: In the same pot, add the minced garlic and frozen seasoning mix. Sauté until fragrant and softened, about 3-4 minutes.
3. Step 3: Stir in the canned diced tomatoes, Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked black pepper. Cook together for 2-3 minutes to blend flavors.
4. Step 4: Pour in the chicken broth and water, then bring the mixture to a gentle boil.
5. Step 5: Add the penne pasta and browned sausage back into the pot. Stir well, cover, and simmer over medium-low heat for 20-25 minutes or until pasta is tender, stirring occasionally to prevent sticking.
6. Step 6: Once the pasta is cooked, stir in the half-and-half or cream to add richness. Adjust seasoning with salt and pepper if needed.
7. Step 7: Remove from heat and fold in the chopped fresh parsley. Garnish with chopped green onions before serving.

Tips & Variations

• For a vegetarian option, use plant-based sausage and substitute chicken broth with vegetable broth.
• Switch to gluten-free pasta if needed, but reduce cooking time slightly to avoid overcooking.
• Add extra protein such as shredded chicken, shrimp, or cubed ham for variety.
• Use dairy-free cream alternatives to make this dish low dairy while keeping creaminess.
• If you prefer it spicy, add cayenne pepper or increase the Creole seasoning amount.
• Freshly chop parsley right before serving to preserve its bright color and freshness.

Storage

Store leftover Pastalaya in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the sauce if it thickens. This dish does not freeze well due to the cream and pasta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, penne works best because it holds sauce well, but rotini or ziti make excellent substitutes. Just adjust cooking times as needed.

Is there a good substitute for Andouille sausage?

If Andouille isn’t available, choose any spicy smoked sausage to maintain the dish’s signature flavor. Kielbasa or chorizo can also work in a pinch.

The Best Ever Pastalaya Recipe

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★★★★★

4.6 from 79 reviews

• Author: Olivia
• Total Time: 45 minutes
• Yield: 4–6 servings (approximately 1.5 cups per serving) 1x

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Description

This Best Ever Pastalaya recipe is a flavorful and hearty Louisiana-inspired one-pot meal featuring smoky Andouille sausage, aromatic vegetables, and perfectly cooked penne pasta in a rich, creole-spiced tomato broth. Creamy and comforting, it’s an easy and versatile dish ideal for weeknight dinners or gatherings, with options to customize for various dietary preferences.

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Ingredients

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Main Ingredients

• 1 tbsp vegetable oil
• 1/2 lb smoked sausage (Andouille preferred)
• 2 cloves garlic, minced
• 10 oz frozen seasoning mix (onion, bell pepper, celery)
• 15 oz canned diced tomatoes
• 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 lb penne pasta
• 2 tbsp half-and-half or cream
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch green onions, chopped (for garnish)

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Instructions

1. Prepare Ingredients: Mince the garlic, chop fresh parsley and green onions if using fresh instead of frozen seasoning mix. Slice the smoked sausage into bite-sized pieces. Gather all your ingredients to streamline cooking.
2. Brown the Sausage: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Andouille sausage and cook until browned, about 4-5 minutes, to release smoky, savory flavors.
3. Sauté Aromatics: Add the minced garlic and frozen seasoning mix (or fresh onion, bell pepper, celery) to the pot. Stir and cook until softened and fragrant, approximately 3-4 minutes.
4. Add Tomatoes and Spices: Stir in the canned diced tomatoes, Creole seasoning, oregano, smoked paprika, thyme, and cracked black pepper. Let the mixture simmer for 2-3 minutes to blend flavors.
5. Pour Liquids and Bring to a Boil: Add chicken broth and water to the pot. Increase heat to high and bring everything to a boil.
6. Cook the Pasta: Once boiling, add the penne pasta to the pot. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender, about 15-20 minutes. Add more water or broth if necessary to prevent sticking.
7. Finish with Cream and Herbs: Stir in the half-and-half or cream to add richness. Remove from heat and mix in chopped fresh parsley.
8. Serve and Garnish: Spoon the pastalaya into bowls and garnish with chopped green onions for a fresh, mild crunch.

Notes

• For a vegetarian version, use plant-based sausage and substitute vegetable broth for chicken broth.
• Use gluten-free pasta and reduce cooking time for a gluten-free dish.
• Increase protein by adding cooked shredded chicken, shrimp, or cubed ham.
• Use dairy-free cream alternatives to make this recipe low dairy.
• To make it spicier, add cayenne pepper or increase Creole seasoning quantity.
• Freshly chop herbs just before adding for the best flavor and color.
• Stir frequently while cooking pasta to prevent sticking and ensure even cooking.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Louisiana Creole

Keywords: Pastalaya, Andouille sausage, Creole recipe, one pot meal, Louisiana cooking, smoky sausage pasta, easy dinner, spicy pasta, comfort food