Vibrant bowl of Cajun penne pasta with sausage, chicken, and green peppers, garnished with herbs and served with orange utensils on a bright mint green background.
easy

Pastalaya

A one-pot Louisiana classic featuring smoky sausage, Creole spices, and tender penne in a spicy tomato cream sauce.

(0)
10m prep + 25m cook
6 servings
USA, Louisiana

What You'll Need

  • 0.5 tsp smoked paprika
  • 2 garlic clove
  • 475ml chicken broth
  • 450g penne pasta
  • 2 tbsp heavy cream(optional)
  • 0.5 bunch fresh parsley
  • 1 tbsp vegetable oil
  • 225g smoked sausage
  • 284g frozen seasoning mix
  • 425g canned diced tomato
  • 0.5 tbsp creole seasoning
  • 0.5 bunch green onion
  • 240ml water

Let's Get Cooking

  1. 1

    Slice the sausage into thin rounds. Heat oil in a large pot over medium heat and cook the sausage until the edges are crisp and the fat renders.

    ~5m

    Andouille is the best choice for a smoky, spicy kick.

  2. 2

    Add minced garlic and stir for one minute. Mix in the frozen seasoning mix and sauté until the vegetables are thawed and the onions become glassy.

    ~4m

    The seasoning mix usually contains onion, celery, and green bell pepper.

  3. 3

    Stir in the diced tomatoes with their juices, spices, and the dry pasta. Pour in the chicken broth and water, ensuring the pasta is submerged.

    ~2m

    Stir well to make sure no pasta tubes are clumped together.

  4. 4

    Bring the liquid to a boil, then cover with a lid and reduce heat to low. Simmer for about 12 minutes, stirring every few minutes to prevent sticking.

    ~12m

    The sauce is ready when the pasta is tender and the liquid has thickened.

  5. 5

    Remove from heat and stir in the cream, chopped parsley, and sliced green onions until the sauce is smooth.

    ~2m

    The cream adds a silky finish but can be omitted for a dairy-free, brothier sauce.

Goes Great With

Farfalle

good

Bowties hold a light coating of the cream sauce and make for a fun, casual presentation.

Rigatoni

great

The wide ridges grip the thick tomato cream and hold onto the flecks of smoked paprika.

Penne

perfect

The hollow tubes trap the chunky sausage and spicy sauce, ensuring every forkful is flavorful.

Fusilli

good

The spiral shape catches the small bits of seasoning and vegetables for a textured bite.

The Story Behind the Sauce

Pastalaya originated in the Acadiana region of Louisiana as a pasta-based twist on traditional jambalaya. Emerging in the late 20th century, Cajun and Creole cooks substituted rice with pasta during shortages or to satisfy local preferences, reflecting the resourcefulness of bayou cooking. This dish blends Spanish, French, and West African influences, using smoked meats to stretch meals for large families. The sauce packs heat from Creole seasoning and andouille sausage, balanced by the sweetness of onions and peppers. Because it is cooked in one pot, the pasta starch naturally thickens the liquid into a rust-colored sauce that clings to every bite. Finished with a splash of cream and fresh green onions, it offers a smoky, bold alternative to traditional Italian ragu.