Hello, Pastalaya! The one-pot meal you don't want to miss! This fun twist on jambalaya is made with pasta (instead of rice) and simmered in a savory sauce packed with smoky sausage, veggies, and Creole spices. It's so good!
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When life gets busy, I'm always looking for quick and easy dinners that taste like comfort in a bowl. This pastalaya has quickly become one of our favorites because it's hearty, flavorful, and ready in about 30 minutes.
If you've never had it before, think of it as jambalya's pasta-loving cousin. Instead of rice, tender penne soaks up the rich sauce. Adding smoky sausage, Creole spices, and sautéed veggies gives you a cozy dinner the whole family will love. Pair it with a slice of cornbread for a taste of Louisiana!
Why You'll Love This Pastalaya Recipe
If you're looking for a hearty, flavorful dish that's easy to make and perfect for any occasion, Pastalaya is here to deliver. Here's why this recipe deserves a spot on your table:
- BIG Cajun flavor. This dish is packed with authentic Cajun flavors thanks to the smoky Andouille sausage, veggies, and Old Bay seasoning. Every bite has just the right amount of heat and so much flavor.
- One-pot-wonder. This entire recipe takes place in one Dutch oven. You even get to cook the pasta IN the sauce instead of boiling a separate pot of water. It doesn't get much easier!
- Perfect for leftovers. Pastalaya is almost better the next day! As the flavors have time to meld and deepen, the dish becomes even more delicious. Heat it for a quick and easy meal you'll actually look forward to eating on day two.
Main Ingredients
Let's talk ingredients! Here's everything you'll need to make a delicious Pastalaya (see the recipe card below for precise measurements):
- Salted Butter: You can use unsalted butter, although you may want to add a little salt to the sauce if you do. You can also use a high smoke-point oil, such as vegetable, sunflower, or avocado oil.
- Smoked Andouille Sausage: Sliced into rounds. If Andouille is too spicy for you, you can use some mild smoked pork sausage instead.
- Veggies: Minced yellow onion, celery, and green bell pepper. This combination of aromatic veggies is often referred to as "the holy trinity" in Cajun and Creole cuisine. White, red, or sweet onion would work just fine. And feel free to use any color bell pepper you prefer.
- Old Bay Seasoning: Stick with McCormick's original Old Bay. If you can't find it, you can use Creole seasoning instead or a blend of celery salt and paprika for a similar flavor.
- Vegetable Broth: Or chicken (or beef) broth, if you prefer. Water will also work in a pinch, though you'll likely need to add a bit more seasoning.
- Petite Diced Tomatoes: Don't drain them! The extra liquid becomes an important part of the sauce. Regular diced tomatoes or fresh diced tomatoes can also be used, though you'll need to add a little extra liquid to ensure the pasta cooks properly.
- Penne Pasta: Rigatoni, ziti, shells, elbow, bowtie, or fusilli would also work. Just be sure to adjust the cooking time accordingly.
- Heavy Cream: If you want to lighten the dish up a bit, you can use half-and-half or whole milk.
- Fresh Parsley: The parsley is optional, but I like the pop of freshness it contributes.
How to Make Pastalaya
Ready for dinner? Here's a basic rundown of how to make this Southern fave (you'll find more thorough instructions in the recipe card below):
- Cook the sausage. In a large Dutch oven, melt the butter over medium heat. Sear the sausage (2-3 minutes per side).
- Sauté. Add in the veggies and Old Bay Seasoning. Sauté until the veggies have softened.
- Build the sauce. Stir in the broth and tomatoes. Bring the sauce to a boil.
- Cook the pasta. Stir the pasta into the boiling sauce and reduce to a simmer. Cover and cook until the pasta is al dente (12-15 minutes), lifting the lid to stir frequently.
- Make it creamy. Reduce the heat to low and stir in the heavy cream.
- Serve. Serve hot, garnished with fresh parsley.
BruCrew Tips
Making the perfect pastalaya is easier than you think! Follow these tips and tricks, and you'll be a pro in no time:
- Don't skip the sear. Searing the sausage before sautéing the vegetables is essential. It enhances the sausage's flavor and releases some of its fat, which helps keep the pan greased while adding richness to the sauce.
- Put a lid on it. Once you add the pasta to the sauce, cover the Dutch oven with a lid. Otherwise, the liquid will evaporate into the air instead of absorbing into the pasta and cooking it.
- Keep things moving. It's important to lift the lid and stir the pasta frequently as it cooks to prevent the noodles from sticking to the bottom of the pan and burning. Be sure to replace the lid between each round of stirring, though!
- Add some extra broth. If the pan starts to dry out before the pasta is cooked to your liking, add an extra splash or two of broth to keep the cooking process going.
Variation Ideas
Want to make this pastalaya your own? Here are a few ideas to get you started:
- Use a different (or additional) protein. I kept things simple with smoked andouille, but traditional pastalaya often incorporates a second (sometimes third!) protein. Cubed chicken and/or shrimp are both classic choices. Give it a try!
- Add some heat. There's certainly spice in the smoked andouille, but if that's not enough for you, add some chopped jalapeño along with the other veggies.
- Make it vegetarian. Not a meat-eater? Swap the andouille out for your favorite vegan meat substitute (Beyond Meat and Impossible are great options). You may need to add extra seasoning to replace the smoky flavor of the sausage. Or, leave out the sausage entirely and add more veggies (see my next point).
- Try other vegetables. Whether you're skipping the meat or want more veggies in your life, try adding sliced mushrooms, chopped broccoli, or thinly sliced carrots to the pan along with the chopped onion, celery, and bell pepper.
What Goes With Pastalaya?
This pastalaya is INCREDIBLE as is, but the right sides can take your meal to the next level. A crisp green salad with your favorite dressing (I love this honey balsamic) is always a fresh, classic choice.
If you're craving something warmer and heartier, these roasted veggies or some steamed broccoli and/or green beans fit the bill.
And let's not forget the bread! Nothing soaks up the savory pastalaya sauce better than a loaf of crusty French bread. This herb garlic bread would be amazing too.
How to Store and Reheat Extras
- Refrigerator. Place cooled leftovers in an airtight container. You can store them in the fridge for up to 4 days.
- Feezer. Once cool, seal your leftovers in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Let the pastalaya thaw* in the fridge before reheating.
- To Reheat. Transfer your leftover pasta to a large, heavy-bottomed skillet and heat over medium-low heat, stirring consistently until warm. I recommend adding a splash of broth, cream, or water to maintain moisture. You can also microwave individual portions in 30-second intervals until heated through (again with a splash of broth, water, or cream).
*Please note that the pasta texture may change when frozen and thawed.
More Easy Pasta Recipes
Craving more delicious, easy pasta dishes? Look no further! Here are some others you've got to try:
Recipe
Pastalaya
Hello, Pastalaya. The one-pot meal you can't miss! This fun twist on jambalaya is made with pasta (instead of rice) and simmered in a savory sauce packed with smoky sausage, veggies, and Creole spices.
Ingredients
- 2 tablespoons salted butter
- 1 (13 ounce) package andouille smoked sausage, cut into slices
- 1 cup yellow onion, minced
- ½ cup celery, minced
- ½ cup green bell pepper, minced
- 1 tablespoon Old Bay Seasoning
- 4 cups vegetable broth
- 2 (14.5 ounce) cans petite diced tomatoes, undrained
- 1 (16 ounce) package penne pasta
- ¼ cup heavy cream
- Fresh parsley, optional garnish
Instructions
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Sear the sausage slices in the butter on both sides, about 2-3 minutes or until golden brown on both sides.
- Add the onion, celery, bell pepper, and Old Bay Seasoning, and saute until soft, about 3-5 minutes.
- Stir in the vegetable broth and undrained cans of petite diced tomatoes and bring to a boil.
- Once boiling, stir in the package of pasta and reduce to a simmer.
- Cover and simmer for 12-15 minutes or until the pasta is to your desired consistency. Be sure to stir consistently so the pasta doesn't stick on the bottom of the pan.
- Reduce the heat to low and slowly mix in the heavy cream.
- Serve hot with fresh parsley (optional).
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 1017mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 6g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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