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A shallow white plate holds a hearty serving of Pastalaya. The pasta is coated in a vibrant reddish-orange sauce, flecked with herbs and bits of meat. The dish is garnished with finely chopped parsley and a light dusting of grated Parmesan, adding contrast and freshness.
5 from 1 vote

Pastalaya Recipe

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 652kcal
Chef: Jessica Randhawa

Tools

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.
    Rounds of smoked andouille sausage are sizzling in a Dutch oven, some pieces beginning to brown and crisp at the edges. A small amount of rendered fat glistens at the bottom of the pot, creating a flavorful base.
  • 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).
    Small cubes of pork shoulder seasoned with salt, black pepper, and Cajun seasoning added to a large green-handled Dutch Oven.
  • 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.
    Rounds of smoked andouille sausage are sizzling in a Dutch oven, some pieces beginning to brown and crisp at the edges. A small amount of rendered fat glistens at the bottom of the pot, creating a flavorful base.
  • 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.
    Diced celery, onion, and green bell pepper are sautéing in melted butter. The vegetables are beginning to soften and take on a golden color, while bits of fond from the meat are being lifted from the bottom of the pot.
  • Add the Aromatics: Add the minced garlic, thyme, remaining Cajun seasoning, and cayenne (if using), and cook for 1–2 minutes until fragrant.
    Minced garlic, fresh thyme, and a sprinkle of Cajun seasoning are added to the pot, mixing into the softened vegetables.
  • Add the Meat Back to the Pot. Return the browned andouille sausage and pork to the pot. Mix well to combine.
    Browned sausage and pork returned to the pot with sautéed vegetables.
  • 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.
    Crushed tomatoes and chicken broth stirred into the pot, forming a rich sauce.
  • 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.
    Uncooked penne pasta stirred into the simmering sauce along with green onions and parsley.
  • 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.
    Heavy cream and Parmesan stirred into the cooked pasta
  • 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.

Notes

Yield: This recipe makes enough for 6 very generous portions, or 8 with a side. Nutritional information is calculated for 8 servings.
Trinity = Diced onion, celery, and green bell pepper.
Fond = Browned bits stuck to the bottom of the pan after searing meat. It's one of the most important flavor-building elements in cooking.
About the ingredients + substitutions:
  • 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.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Nutrition

Calories: 652kcal | Carbohydrates: 57g | Protein: 39g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 688mg | Potassium: 1103mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1359IU | Vitamin C: 29mg | Calcium: 175mg | Iron: 4mg
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