If you love the bold flavors of Cajun jambalaya but crave a cozy bowl of pasta, Pastalaya is about to become your new obsession! This dish takes all the soul and spice of Louisiana’s classic rice favorite and swaps in tender penne for an irresistibly hearty, creamy meal that’s pure comfort with a kick.
Why You’ll Love This Recipe
- One-Pot Wonder: All the magic happens in a single pot, making cleanup a total breeze—even on the busiest nights.
- Big, Bold Cajun Flavor: Smoked sausage, Creole spices, and the “holy trinity” of onion, bell pepper, and celery bring authentic Louisiana flavor into your kitchen—no plane ticket required.
- Ultra Hearty and Satisfying: With pasta at its heart and just the right amount of creaminess, this meal fills you up and sticks to your ribs in the most comforting way.
- Customizable for Everyone: Whether you like it spicy or mild, meaty or meatless, there’s a perfect Pastalaya variation for your family.
Ingredients You’ll Need
The best part about Pastalaya is how a handful of simple, easy-to-find ingredients transform into a dish that’s bursting with flavor and color. Each component has a starring role—don’t skip a thing for the full Cajun pasta experience!
- Vegetable oil: Just a splash gets your sausage sizzling and ensures nothing sticks to the pot.
- Smoked sausage (preferably Andouille): This delivers smoky, spicy depth to every bite. Andouille is classic, but any good smoked sausage can work.
- Garlic: Fresh garlic infuses the oil and sausage with a beautiful aromatic base.
- Frozen “seasoning mix” (onion, bell pepper, celery): The Cajun “holy trinity”—pre-chopped for total convenience, but you can use fresh if you’d like!
- Canned diced tomatoes: Adds a tangy, savory brightness and helps create a rich, flavorful sauce.
- Creole seasoning: Packs in that unmistakable Louisiana punch—smoky, spicy, a touch herbal. Use your favorite blend or homemade.
- Oregano, smoked paprika, thyme, freshly cracked pepper: Herbs and spices round out the flavor, bringing earthiness and a gentle heat.
- Chicken broth & water: These two ensure your pasta cooks up full of flavor (not just plain water!) and the sauce comes together perfectly.
- Penne pasta: Penne holds onto all the sausage-studded sauce—so each forkful is just right.
- Half & half or cream: Just a swirl at the end gives your Pastalaya that irresistible, velvety texture.
- Fresh parsley & green onions: For a crisp, colorful finish and an extra layer of fresh flavor to balance out the spice.
Variations
The beauty of Pastalaya is how customizable it is—think of it as your culinary playground! Whether you’re accommodating food allergies, working with pantry staples, or just putting your unique spin on dinner, you can easily make it your own.
- Chicken Pastalaya: Swap in chunks of diced chicken (or even turkey sausage) for a lighter but still rich alternative.
- Vegetarian Version: Simply skip the sausage and use vegetable broth. Toss in mushrooms, zucchini, or extra peppers for added heartiness.
- Spice Level Control: Use a mild or extra-hot Creole seasoning, or jazz things up with a dash of your favorite hot sauce at the end.
- Gluten-Free: Substitute your preferred gluten-free pasta; just adjust cook times as needed and keep an eye on the liquid absorption.
How to Make Pastalaya
Step 1: Brown the Sausage
Start by slicing your Andouille sausage into bite-sized rounds—halving any larger pieces for the perfect forkful. Warm a tablespoon of vegetable oil in a big heavy-bottomed pot, then add the sausage and let it sizzle over medium heat. Allow those edges to get beautifully browned and caramelized (about 5 minutes); the extra color means extra flavor for your Pastalaya foundation.
Step 2: Build the Flavors
Once your sausage smells irresistible and has a golden edge, add the minced garlic, letting it bloom for just a minute. Toss in your frozen “seasoning mix” (those sweet onions, bell pepper, and celery) and sauté until everything softens and melds together, about 3-5 minutes. This is where your flavor base comes alive!
Step 3: Add Tomatoes, Spices, and Pasta
Pour in the whole can of diced tomatoes—juices and all—then sprinkle in the Creole seasoning, oregano, smoked paprika, thyme, and plenty of freshly cracked pepper. Add your uncooked penne pasta, chicken broth, and water. Stir well to mix it all up, making sure the penne is mostly submerged and everything is evenly coated in those savory flavors.
Step 4: Simmer Until Perfect
Place a lid on the pot and crank up the heat to medium-high. As soon as a gentle boil starts, give the pot a quick stir, return the lid, and turn heat down to low. Simmer for 10-12 minutes, checking and stirring every few minutes to keep the pasta from sticking. If things look a bit too soupy near the end, remove the lid for the last few minutes so it thickens up. Aim for a silky sauce clinging to your penne—never dry!
Step 5: Finish with Cream and Herbs
While the pasta simmers, chop the parsley and slice your green onions. Once the penne is tender, turn off the heat and swirl in your half & half or cream for that signature luxurious texture. Stir in most of the parsley and green onions (save some to sprinkle on top!). Serve your Pastalaya hot, loaded with those gorgeous fresh greens for the finishing touch.
Pro Tips for Making Pastalaya
- Browning for Flavor: Don’t rush the sausage step! That dark, crispy exterior brings tons of character to your Pastalaya’s finished sauce.
- One-Pot Timing: Keep a close watch on your pasta’s doneness as it simmers; different brands may need a minute or two less or more for perfect tenderness.
- Creamy Finish: Stir in the dairy after turning off the heat so it blends smoothly without breaking or curdling.
- Fresh Herb Power: Hold back some parsley and green onions to sprinkle on just before serving for a hint of brightness that balances all the richness.
How to Serve Pastalaya
Garnishes
Nothing takes Pastalaya from homey to restaurant-worthy faster than a sprinkle of fresh parsley and green onions. If you love heat, add a shake of hot sauce or a few sliced jalapeños for even more Cajun flair!
Side Dishes
Pair your bowl with a crisp green salad tossed in a tangy vinaigrette to cut through the richness, or serve with warm, crusty French bread to mop up every bit of that spicy sauce.
Creative Ways to Present
Spoon your Pastalaya into shallow bowls and finish with a bright scatter of fresh herbs for a stunning, colorful presentation. For gatherings, serve it family-style in a big Dutch oven in the center of the table—let everyone dig in!
Make Ahead and Storage
Storing Leftovers
Leftover Pastalaya keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors meld and deepen with time, making tomorrow’s lunch extra delicious.
Freezing
Freeze cooled Pastalaya in individual portions for up to three months. Keep in mind that the pasta may soften a bit upon thawing, but the taste will be just as fabulous!
Reheating
Reheat gently on the stove or in the microwave, adding a splash of broth or cream to revive the luscious, saucy texture. Stir often so the pasta heats evenly and stays creamy.
FAQs
-
Can I use fresh vegetables instead of the frozen “seasoning mix”?
Absolutely! Just chop up one yellow onion, one green bell pepper, and two stalks of celery to make a fresh version of the Cajun trinity. Sauté them as you would the frozen mix for the same delicious results.
-
Is Pastalaya supposed to be creamy, or more like jambalaya?
Pastalaya walks that perfect line: it’s saucier and silkier than jambalaya (thanks to the touch of cream and juicy tomatoes) but not quite as rich as a full-on creamy pasta. You end up with a thick, flavorful sauce that hugs every noodle!
-
What’s the best type of sausage to use?
Traditional Andouille sausage gives you tons of smokiness and spice, but any smoked sausage you love will work. Choose one with bold flavor, and don’t be afraid to experiment with chicken or turkey sausages as well.
-
Can I make Pastalaya ahead for a party?
You sure can! Make it up to two days in advance, store in the fridge, and reheat gently with a splash of broth or cream just before serving. Wait to add the final garnish of fresh herbs until right before bringing it to the table for the prettiest presentation.
Final Thoughts
There’s just nothing quite like a big, steamy bowl of Pastalaya to bring people together, laughter bubbling as the aroma drifts from the kitchen. Give this recipe a try and let it become your go-to for weeknights, gatherings, or anytime you crave something really special. Happy cooking, y’all—and enjoy every Cajun-spiced bite!
Print
Pastalaya Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 (1.5 cups each) 1x
- Category: Stovetop
- Method: Stovetop
Description
Pastalaya is a flavorful and satisfying one-pot pasta dish that combines the elements of jambalaya with pasta instead of rice. It’s a comforting and easy meal to prepare, perfect for busy weeknights.
Ingredients
Ingredients for Pastalaya:
- 1 Tbsp vegetable oil
- 1/2 lb. smoked sausage (preferably Andouille)
- 2 cloves garlic
- 1 10oz. bag frozen ‘seasoning mix’*
- 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
- 2 cups chicken broth
- 1 cup water
- 1 lb. penne pasta
- 2 Tbsp half and half or cream
- 1/2 bunch fresh parsley
- 1/2 bunch green onions
Instructions
- Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
- Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper, and pasta to the pot. Finally, add the chicken broth and 1 cup of water, and stir until everything is evenly combined.
- Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.
- While the pasta is simmering, chop the parsley and slice the green onions.
- Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.
Notes
- *The ‘seasoning mix’ used is a pre-chopped and frozen blend of onion, bell pepper, and celery, also known as ‘trinity’. If you prefer to use fresh, chop one yellow onion, one green bell pepper, and two stalks of celery.
- **Creole seasoning can be found in most major grocery stores, but you can make your own using a blend of spices. Store-bought Creole seasoning blends usually contain a lot of salt, so if you make your own, you may need to add extra salt to the final product to compensate.
Nutrition
- Serving Size: 1.5 Cups
- Calories: 472 kcal
- Sodium: 715 mg
- Fat: 15 g
- Carbohydrates: 66 g
- Fiber: 4 g
- Protein: 19 g
