Description
A flavorful and hearty Pastalaya recipe combining smoky Andouille sausage, a vibrant vegetable seasoning mix, and tender penne pasta simmered in a Creole-spiced broth. This dish blends Cajun spices and fresh herbs for a comforting, one-pot meal perfect for family dinners.
Ingredients
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, 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, then halve any larger pieces. Heat the vegetable oil in a large pot over medium heat. Add the sausage and cook, stirring occasionally, until it is well browned, about 5 minutes.
- Sauté garlic: Mince the two cloves of garlic. Add them to the pot with the sausage and sauté for one minute until fragrant and softened.
- Add seasoning mix and spices: Add the frozen seasoning mix (onions, bell pepper, celery) to the pot. Sauté until heated through, about 3-5 minutes. Then stir in Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and add diced tomatoes with their juices.
- Add pasta and liquids: Stir in the penne pasta, chicken broth, and water until well combined. Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 10-12 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 use as garnish and for stirring in at the end.
- Finish the dish: Turn off the heat and stir in the half and half or cream for a touch of richness. Mix in most of the chopped parsley and green onions, reserving some for garnish. Serve hot, topped with the remaining herbs.
Notes
- Use Andouille sausage for authentic smoky flavor, but smoked kielbasa or other smoked sausages can be substituted.
- Frozen seasoning mixes save time and enhance the dish’s flavor consistency.
- Adjust Creole seasoning amount based on your preferred spice level.
- For a richer dish, use cream instead of half and half.
- Stir occasionally during simmering to prevent pasta from sticking to the bottom.
- Leftovers reheat well and flavors develop even more after resting.
