Description
A flavorful and hearty one-pot Pastalaya recipe featuring smoked sausage, a blend of aromatic vegetables, Creole spices, and penne pasta simmered in a savory tomato and chicken broth sauce. This classic Creole dish is easy to prepare and perfect for a comforting dinner.
Ingredients
Scale
Meat and Oil
- 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 trinity)
- 1 15oz. can diced tomatoes
- 1/2 Tbsp Creole seasoning
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1/4 tsp thyme
- Freshly cracked pepper (about 20 cranks)
Liquids and Pasta
- 2 cups chicken broth
- 1 cup water
- 1 lb. penne pasta
- 2 Tbsp half and half or cream
Garnish
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Instructions
- Brown the Sausage: Slice the smoked sausage into thin rounds, cutting larger pieces in half. Heat vegetable oil in a large pot over medium heat, add the sausage, and cook until well browned, about 5 minutes.
- Sauté Garlic and Vegetables: Mince the garlic cloves and add to the pot. Sauté for one minute until fragrant. Add the frozen seasoning mix and cook until heated through, approximately 3-5 minutes.
- Add Tomatoes and Spices: Stir in the diced tomatoes with their juices, Creole seasoning, oregano, smoked paprika, thyme, and freshly cracked pepper. Mix well.
- Combine Liquids and Pasta: Add the penne pasta, chicken broth, and water to the pot. Stir everything together until evenly combined.
- Simmer the Pasta: Cover the pot with a lid and increase heat to medium-high. Once it boils, stir briefly, replace the lid, reduce heat to low, and simmer for 12 minutes or until pasta is tender. Stir every few minutes to prevent sticking, keeping the lid on as much as possible. If the mixture remains soupy near the end, simmer uncovered for the final few minutes to thicken.
- Prepare Garnish: While the pasta cooks, chop parsley and slice green onions.
- Finish and Serve: Turn off heat and stir in half and half or cream. Add most of the parsley and green onions, reserving some for garnish. Serve hot, sprinkled with the remaining parsley and green onions.
Notes
- The "seasoning mix" is a frozen trinity of onion, bell pepper, and celery. For fresh, chop one yellow onion, one green bell pepper, and two stalks of celery.
- Store-bought Creole seasoning often contains salt; if making your own blend, adjust salt in the final dish accordingly.
- Stirring frequently during simmering prevents pasta from sticking to the pot.
- Use half and half or cream for a richer sauce, but milk can be used for a lighter version.
- Andouille sausage gives an authentic smoky flavor but any smoked sausage can be substituted.
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
