Pastalaya is a bold, flavorful, and ultra-comforting one-pot dish that puts a pasta twist on classic jambalaya. Loaded with smoky andouille sausage, tender browned pork, the Cajun trinity of veggies, and perfectly cooked penne, it’s bursting with rich Louisiana flavor—perfect for busy weeknights, big gatherings, or any celebration.
Pastalaya: A Cajun Classic with a Pasta Twist
Pastalaya is my go-to pasta dish for all occasions. Every time I make it, my husband finishes his bowl and says something along the lines, “This is too good. I gotta get more.”
Pastalaya is basically jambalaya, but instead of rice, it uses pasta. It is a delicious example of Cajun and Creole flavors and perfect for anyone who loves pasta (me!) It’s a super versatile one-pot recipe (more on this throughout the post), but this is how I like to make mine. If you’re a fan of jambalaya and Cajun flavors (even just a little bit), I’m sure you’re going to love this recipe.
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About This Recipe: Tips For Success
Every pastalaya recipe is unique. One of the best parts about pastalaya is that every chef or home cook has their own version. Recipes vary from super spicy to mild and kid-friendly. Some are more saucy (like this one), while others are drier and made without tomatoes, representing a truer Cajun jambalaya. Some recipes feature just one meat (typically andouille sausage), while others feature two or more! This recipe is my version, but feel free to have fun with it and make it your own. Check out variations and substitutions below.
This is a one-pot recipe. If you own a Dutch oven, I highly recommend using it to make this recipe. Make sure it’s big enough, at least 7 to 8 quarts (I used my 9-quart Le Creuset Enameled Cast Iron Dutch Oven).
Brown the meats well. This is, BY FAR, the most important thing to remember when making this recipe. Browning the sausage and pork is the first layer of flavor. It establishes a rich, deep, brown sear and slowly breaks down the fat in the meat. You’re left with a flavorful layer of “fond” on the bottom of your pot, essential to achieving a delicious pasta. Do not rush this step.
The Trinity will deglaze the pot. Assuming you’re not burning the fond to the bottom of your pot, don’t worry about destroying your Dutch oven. The Trinity (onions, celery, and bell peppers) will naturally sweat as they cook, releasing moisture that will naturally deglaze the bottom.
Season as you go. It’s easy to over-season this dish, especially since many of the most popular Cajun and Creole seasoning blends are very high in salt. To avoid over-seasoning, add it in stages- a little with the pork, more with the Trinity, and (if needed) at the end. You can also make homemade Cajun seasoning and adjust the salt and heat to suit your preference.
This Is What You Need To Make It
To make this pastalaya recipe, you will need the following ingredients: Olive oil, one package of smoked andouille sausage, 2-3 pounds pork shoulder, 1-2 tablespoons Creole or Cajun seasoning, salt and pepper, 2 tablespoons butter, 2 stalks celery, 2 medium yellow onions, 1 green bell pepper, 4 cloves garlic, 3 sprigs fresh thyme, a pinch of cayenne pepper, 1 (28-ounce) can crushed tomatoes, 3½ cups chicken broth, 16 ounces penne pasta, ½ cup green onions, ¼ cup fresh parsley, up to ½ cup heavy cream, and ½ cup freshly grated Parmesan cheese. Substitutions and variations:
- Meats: This recipe can be made with any combination of andouille sausage, pork shoulder, chicken thighs, or shrimp. Aim for about 3-4 pounds of meat total. If adding shrimp, add it in the last 10 minutes of cooking.
- Crushed tomatoes: Feel free to swap for tomato puree or diced tomatoes. You can even leave them out for a less tomatoey sauce. If you do, replace the liquid with 1 cup of chicken broth.
- Pasta: Substitute with rigatoni, rotini, ziti, or any short pasta that holds sauce well. You can even use long noodles like spaghetti if that’s all you have.
- Heavy cream and parmesan cheese: Both of these additions are optional. Start with less and add more to taste.
Storage and Freezing Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
I do not recommend freezing this pasta as it will affect the texture.
To reheat on the stovetop, reheat over medium-low heat in a pot or skillet adding a splash of broth or water to loosen the sauce. Stir occasionally. You can also reheat gently in the microwave for 60-second intervals, stirring between rounds. Add a little liquid to keep it from drying out.
Looking for more delicious Cajun recipes? Try my Chicken, Sausage, and Seafood Gumbo, Shrimp Étouffée, Dirty Rice, and Easy Red Beans and Rice.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this easy pastalaya recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Pastalaya Recipe
Equipment
- 7-9 quart pot or Dutch oven I used my 9-quart Le Creuset Round Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 11 ounces smoked andouille sausage - sliced, I like Silva brand
- 2-3 pounds pork shoulder - fat trimmed and chopped into small bite-size ½ to ¾-inch cubes, substitute with chicken thighs
- 1-2 tablespoon Creole or Cajun seasoning - divided
- salt and pepper - to season
- 2 tablespoon butter
- 2 stalks celery - diced
- 2 medium yellow onion - diced
- 1 green bell pepper - seeded and diced
- 4 cloves garlic - minced
- 3 sprigs fresh thyme - minced
- pinch of cayenne pepper - optional
- 1 (28 ounce) can crushed tomatoes
- 3½ cups low-sodium chicken broth
- 16 ounces (1 pound) penne
- ½ cup green onions - chopped, plus more for serving
- ¼ cup fresh parsley - minced, plus more for serving
- up to ½ cup heavy cream - optional
- ½ cup freshly grated parmesan cheese
Instructions
- Brown the Andouille Sausage: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the sliced andouille sausage and cook, stirring often, until the sausage browns and renders its fat, about 8-12 minutes. Transfer the sausage to a clean plate.
- Add the Pork and Season: Return the pot to medium-high heat (add an additional tablespoon of olive oil if needed). Add the diced pork shoulder (or chicken thigh) and season with approximately ½-1 tablespoon of Cajun seasoning, salt, and black pepper (about ½ teaspoon of each).
- Brown the Pork: Brown the pork for about 15 minutes, stirring only occasionally to make sure some searing takes place. Transfer the pork to a clean plate and set aside.Note: This will create a nice brown layer in the bottom of your pot- that's a good thing! Reduce the heat to medium if it starts to burn.
- Optional: Drain all but one tablespoon of the rendered fat/oil. Once the meat is removed to a clean plate, you'll have at least a few tablespoons of bright orange-colored grease. I usually drain most of it, leaving only about one tablespoon left in the pot.
- Cook the Trinity: Lower heat to medium-low and add 2 tablespoons of butter to the pot. Stir in celery, onion, and bell pepper. Cook slowly until softened and golden, about 10-12 minutes, scraping the bottom of the pot as they cook.
- Add the Aromatics: Add the minced garlic, thyme, remaining Cajun seasoning, and cayenne (if using), and cook for 1–2 minutes until fragrant.
- Add the Meat Back to the Pot. Return the browned andouille sausage and pork to the pot. Mix well to combine.
- Build the Sauce: Pour in the crushed tomatoes and chicken broth, and stir well, scraping up any browned bits still stuck on the bottom of the pot. Bring the mixture to a simmer.
- Add the Pasta and Cook: Stir in the penne pasta, fresh parsley, and green onions. Reduce the heat to medium-low, and cover the pot. Cook for 10-12 minutes, stirring occasionally to prevent burning (reduce the heat to low if necessary). Continue to cook the pasta until tender and most of the liquid is absorbed.Tip: If needed, add a bit more broth or water to adjust the consistency.
- Finish with the Cream and Parm: Once the pasta is cooked, remove from heat and stir in the heavy cream (if using) and freshly grated parmesan cheese.
- Season and Serve: Taste and adjust seasoning with salt, pepper, or extra Cajun spice. Serve hot, garnished with additional parmesan cheese, green onions, or parsley.
Jessica’s Notes
- Pasta: This recipe works best with short or tube-shaped pasta, but spaghetti or linguine will also work.
- Meats: This recipe can be made with any combination of andouille sausage, pork shoulder, chicken thighs, or shrimp. Aim for about 3-4 pound of meat total. If adding shrimp, add it in the last 10 minutes of cooking. If using chicken instead of pork, cook it for 8-10 minutes, as it’s more likely to dry out.
- Add the seasoning in segments: To avoid over-seasoning, add it in stages- a little with the pork, more with the Trinity, and (if it needs it) at the end. You can also make homemade Cajun seasoning and adjust the salt and heat to suit your preference.
- The heat in this recipe comes from the seasoning blend you’re using (check before adding), the andouille sausage, and cayenne powder (if added). Adjust to taste.
- Optional ingredients: Cayenne powder, green onions, parsley, heavy cream, and parmesan cheese.
- Tomatoes: If you choose to leave out the tomatoes, replace the liquid with 1 cup of chicken broth or water.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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