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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
