Description
A flavorful and hearty Pastalaya recipe featuring smoked sausage, a classic Cajun trinity seasoning mix, aromatic spices, and penne pasta simmered together for a comforting one-pot meal.
Ingredients
Scale
Main Ingredients
- 1 Tbsp vegetable oil
- 1/2 lb smoked sausage (preferably Andouille), sliced into thin rounds
- 2 cloves garlic, minced
- 1 10oz bag frozen seasoning mix (onion, bell pepper, celery)
- 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)
- 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, sliced
Instructions
- Cook the Sausage: Slice the smoked sausage into thin rounds, cutting any large pieces in half. Heat vegetable oil in a large pot over medium heat and cook the sausage until well browned, about 5 minutes.
- Sauté Aromatics and Seasoning: Add minced garlic to the pot and sauté for one minute until fragrant. Stir in the frozen seasoning mix and cook until heated through, about 3 to 5 minutes. Add diced tomatoes with juices, Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and pasta. Mix thoroughly.
- Add Liquids and Simmer: Pour in chicken broth and water, stirring to combine evenly. Cover the pot with a lid, increase heat to medium-high, and bring to a boil. Once boiling, stir briefly, replace lid, reduce heat to low, and let simmer for 12 minutes or until pasta is tender. Stir every few minutes to prevent sticking, resealing with the lid quickly. If sauce is still soupy at 8 minutes, simmer uncovered for the final minutes to thicken slightly.
- Prepare Garnishes: While pasta simmers, chop parsley and slice green onions to use later as garnishes.
- Finish and Serve: Turn off heat and stir in half and half or cream. Fold in most of the chopped parsley and green onions, reserving some for topping. Serve hot, garnished with remaining herbs.
Notes
- The "seasoning mix" is a frozen chopped blend of onion, bell pepper, and celery known as the Cajun trinity. If fresh, use one yellow onion, one green bell pepper, and two celery stalks finely chopped.
- Store-bought Creole seasoning often contains a high salt content. If making your own blend, you may need to add extra salt to taste.
- Stir pasta regularly during simmering to prevent sticking and ensure even cooking.
- Adjust cream quantity or use half and half depending on desired richness.
- For a spicier version, add cayenne pepper or hot sauce to taste.
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: 35 mg
