Pastalaya Recipe

If you’re craving big, bold Louisiana flavors with a comforting pasta twist, it’s time to make Pastalaya! This crowd-pleasing one-pot wonder combines savory sausage, zesty Creole spices, and plenty of veggies all simmered together with tender penne for a meal that’s pure Cajun comfort—every bit as satisfying as traditional jambalaya, just with a pasta spin.

Ingredients You’ll Need

This Pastalaya couldn’t be easier to make, and it all starts with simple, honest ingredients. Each one brings a unique flavor or cozy texture, creating a harmony of spice, smoke, and fresh herby zing in every bite.

• Vegetable oil: Helps brown the sausage and kickstarts those delicious Cajun flavors at the bottom of the pot.
• Smoked sausage (preferably Andouille): Packs in savory, smoky depth—Andouille is classic, but any kielbasa or smoked sausage works.
• Garlic: Fresh cloves infuse a rich, aromatic base that balances the spice.
• Frozen “seasoning mix” (onion, bell pepper, celery): This Holy Trinity shortcut saves chopping time and delivers that unmistakable New Orleans flavor backbone.
• Diced tomatoes (with juices): Adds a juicy tang and helps create a luscious, slightly saucy finish.
• Creole seasoning: This spice blend is the heart of Pastalaya—just enough heat, complexity, and a little salty magic in every bite.
• Oregano, smoked paprika, thyme: Layer in extra herbal and smoky notes to round out the flavor base.
• Freshly cracked pepper: A must for a kick of bold, peppy heat.
• Chicken broth & water: Rich chicken broth infuses the pasta as it cooks, while a little extra water ensures just the right sauciness.
• Penne pasta: Sturdy, hollow, and perfect for soaking up all the seasoned juices—plus, it’s easy to find!
• Half and half or cream: Just a splash to bring it all together and add subtly creamy luxury at the end.
• Fresh parsley & green onions: The finishing pop of freshness and a splash of color on top.

Variations

One of the best things about Pastalaya is how easy it is to tweak for your taste, pantry, or special diets. Think of this recipe as your canvas—play around and let your cravings guide you!

• Chicken & Shrimp Pastalaya: Add cooked chicken or shrimp for a surf-and-turf twist that’s classic in Cajun cooking.
• Vegetarian Pastalaya: Skip the sausage, double the veggies, use vegetable broth, and toss in roasted mushrooms for that hearty, smoky feel.
• Spice Control: Adjust the amount or type of Creole seasoning for a milder or bolder heat level—make it kid-friendly or extra fiery!
• Different Pasta Shapes: Swap penne for rotini, rigatoni, or even elbow macaroni—any sturdy variety will absorb the flavors beautifully.

How to Make Pastalaya

Step 1: Brown the Sausage

Slice your smoked sausage into bite-sized pieces, then toss them into a large pot with a touch of vegetable oil. Sauté over medium heat, letting those slices get beautifully golden-brown and a bit crispy on the edges. This browning step adds an irresistible layer of smoky, rich flavor to your Pastalaya’s base.

Step 2: Build the Flavor Base

Add the minced garlic and let it cook for just a minute—enough to get the kitchen smelling amazing. Next in is your frozen “seasoning mix”; stir and sauté everything together, giving the veggies some time to soften and their flavors to meld with the sausage. The trio of onion, bell pepper, and celery is essential to that signature Cajun kick!

Step 3: Spice & Simmer

Pour in the diced tomatoes (with their juices), sprinkle in the Creole seasoning, oregano, smoked paprika, thyme, and lots of freshly cracked black pepper. Add the dry pasta right to the pot, then pour in the chicken broth and water. Stir until everything is evenly coated and the pasta is nestled below the liquid before popping the lid on.

Step 4: Cook the Pasta

Turn up the heat to bring the pot to a gentle boil, give it a quick stir, then reduce to low and let it simmer away with the lid on. Check and stir every few minutes to prevent the pasta from sticking, and watch for most of the liquid to absorb—leaving you with saucy, tender bites and a deeply flavorful Pastalaya.

Step 5: Add Cream & Fresh Herbs

Once the pasta is perfectly al dente, take the pot off the heat. Stir in the half and half (or cream) for a creamy finish, then fold in most of the parsley and green onions. Reserve a little of each for sprinkling on top to make every bowl look vibrant and inviting!

How to Serve Pastalaya

Garnishes

Pastalaya absolutely shines with a final sprinkle of fresh parsley and sliced green onions. If you love some heat, add a dash of hot sauce or a few thinly sliced jalapeños. For extra decadence, a little parmesan or a drizzle of olive oil is delicious too!

Side Dishes

This dish is hearty enough to stand alone, but it pairs fabulously with warm cornbread, a crusty baguette, or a crisp green salad tossed in a tangy vinaigrette. You can even add a side of sautéed greens or roasted okra for extra Southern flair.

Creative Ways to Present

Serve Pastalaya family-style straight from the pot for a cozy dinner, or portion it into individual bowls topped with herbs for a restaurant-worthy touch. For parties, try spooning it into small cups or ramekins for easy grazing—it’s guaranteed to disappear fast!

Make Ahead and Storage

Storing Leftovers

Leftover Pastalaya keeps beautifully in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, giving you even more Cajun goodness when you go back for seconds (or thirds)!

Freezing

Pastalaya can be frozen for up to two months! Just let it cool completely, portion it into freezer-safe containers, and label with the date. When reheating, add a splash of broth or water to revive its sauciness and prevent dryness.

Reheating

To reheat, simply warm Pastalaya gently on the stovetop over medium-low, adding a little liquid if needed. You can microwave individual servings too—cover loosely and stir halfway through heating for even results. Garnish with fresh herbs after warming for that just-made look and taste!

FAQs

Final Thoughts

This Pastalaya is pure comfort with a Cajun soul—a dish that’s as easy as it is crave-worthy. Whether you’re feeding a big, hungry crowd or just want an effortless weeknight dinner, give this recipe a try and let it become a staple in your kitchen. I can’t wait for you to taste the bold flavors and big-hearted spirit of Louisiana, one twirl of pasta at a time!

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