Description
A flavorful and comforting Pastalaya recipe featuring smoky Andouille sausage, a vibrant blend of vegetables and spices, tender penne pasta, and a creamy finish with half and half, all simmered together for a hearty 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 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 Andouille sausage into thin rounds, cutting larger pieces in half. Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the sausage and cook until well browned and flavorful, about 5 minutes.
- Sauté garlic: Mince 2 cloves of garlic and add them to the pot with the sausage. Sauté for 1 minute until the garlic is fragrant and soft, enhancing the depth of flavor.
- Add seasoning mix and tomatoes: Add the 10-ounce bag of frozen seasoning mix (onion, bell pepper, celery) to the pot and sauté until heated through, about 3 to 5 minutes. Then incorporate creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and diced tomatoes with their juices to create a rich, aromatic base.
- Add pasta and liquids: Stir in 1 pound penne pasta, 2 cups chicken broth, and 1 cup water. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 10 to 12 minutes, stirring occasionally, until the pasta is tender and has absorbed the flavors.
- Prepare herbs: While the pasta simmers, finely chop 1/2 bunch fresh parsley and slice 1/2 bunch green onions to be used as fresh garnishes for the dish.
- Finish the dish: Turn off the heat and stir in 2 tablespoons of half and half or cream to add a creamy richness. Mix in most of the chopped parsley and green onions, reserving some for garnish. Serve the Pastalaya hot, garnished with the remaining fresh herbs for a burst of color and fresh flavor.
Notes
- Use Andouille sausage for authentic smoky flavor, but other smoked sausages can substitute.
- Frozen seasoning mix typically includes onion, bell pepper, and celery; fresh can be used but adjust cooking time.
- Adjust cream or half and half quantity to desired creaminess.
- Stir occasionally during simmering to prevent pasta from sticking.
- Can be garnished with hot sauce for extra kick.
