Description
A flavorful and hearty Pastalaya recipe featuring smoked sausage, aromatic vegetables, and tender penne pasta simmered in a spicy Creole-seasoned broth, finished with fresh herbs and creamy half and half for a delightful Southern-inspired one-pot meal.
Ingredients
Scale
Meat and Oils
- 1 Tbsp vegetable oil
- 1/2 lb smoked sausage (preferably Andouille)
Vegetables and Seasonings
- 2 cloves garlic
- 1 10 oz. 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, to taste
- 2 cups chicken broth
- 1 cup water
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Pasta and Dairy
- 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 larger pieces in half. Heat vegetable oil in a large pot over medium heat, add the sausage, and cook until it is well browned, approximately 5 minutes.
- Sauté garlic: Mince two cloves of garlic and add them to the pot with the sausage. Sauté for one minute until the garlic is fragrant and soft, being careful not to burn it.
- Add seasoning mix and tomatoes: Add the frozen seasoning mix (onion, bell pepper, celery) to the pot and sauté until heated through, about 3 to 5 minutes. Stir in the diced tomatoes with their juices, creole seasoning, oregano, smoked paprika, thyme, and freshly cracked pepper to combine flavors.
- Add pasta and liquids: Stir in the penne pasta, chicken broth, and water until well combined. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Prepare herbs: While the pasta simmers, chop the fresh parsley and slice the green onions to prepare for garnish and finishing the dish.
- Finish the dish: Turn off the heat. Stir in the half and half or cream gently to add creaminess. Add most of the chopped parsley and green onions into the pot. Serve the Pastalaya hot, garnished with the remaining fresh herbs for brightness and color.
Notes
- Use Andouille sausage for the authentic smoky flavor typical of Creole cooking, but other smoked sausages can substitute.
- Adjust the amount of Creole seasoning and smoked paprika to control the spice level.
- Half and half can be swapped with heavy cream for a richer dish or omitted for a lighter version.
- Stir the pasta occasionally during simmering to prevent sticking and ensure even cooking.
- Fresh herbs add a bright finish; reserve some for garnish to enhance presentation.
