Pastalaya pronounced pasta-lie-a (like jambalaya) is a cross between a pasta dish and jambalaya (the Cajun sausage and rice dish). Is that confusing enough? No matter Pastalaya is delicious! My family devours it, even in its whole food incarnation with whole wheat penne pasta.
Pastalaya (slightly adapted from Budget Bytes)
1 tablespoon canola oil
12-ounce package nitrate free Andouille sausage
2 cloves garlic
10-ounce bag frozen seasoning mix
15 ounce can petite diced tomatoes
1/2 tablespoon Creole seasoning
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon thyme
Freshly cracked pepper
2 cups chicken broth
1 cup water
1 pound whole wheat penne pasta
2 tablespoons heavy whipping cream
1/2 bunch fresh parsley
1/2 bunch green onions
Slice Andouille sausage into rounds.
Place a dutch oven on the stovetop. Add oil and turn temperature to medium. Once hot, add sausage.
Cook sausage over medium heat until it is browned, about 5-10 minutes.
Mince 2 cloves of garlic and add to dutch oven. Saute for a couple of minutes, until fragrant.
Add the bag of frozen seasoning mix and saute until wilted, about 5 minutes.
Add diced tomatoes with juices, Creole seasoning, oregano, smoked paprika, thyme, black pepper (about 20 cranks of the pepper mill), chicken broth, water and pasta to the pot. Stir until everything is combined.
Place lid on and turn the heat up to medium-high. The mixture will come to a boil. Remove lid, and stir.
Turn heat down to simmer and replace lid. Allow to simmer 12-15 minutes, or until the pasta is tender. Stir the pot once every few minutes as it simmers to prevent the ingredients from sticking.
While the pasta is simmering, chop parsley and green onions.
Once the pasta is tender, most of the liquid in the pot should be absorbed. If it’s still a bit soupy, let the pot simmer for a couple of minutes without the lid to allow some moisture to evaporate.
Turn off the heat and stir in the cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over the top.
Serve hot with a pinch of fresh parsley and green onions on top of each plate.