Pastalaya is the ultimate comfort food that brings together the best of Italian pasta and Louisiana Creole flavors in one stunning, one-pot dish. This recipe is an absolute game-changer for busy weeknights and entertaining alike, combining tender pasta, savory sausage, bell peppers, and a rich, flavorful sauce that’ll have your family asking for seconds before their first bite is even finished.
What I absolutely love about pastalaya is how incredibly versatile it is. Whether you’re making it for a casual Tuesday night dinner or preparing it for a crowd, this dish delivers restaurant-quality results from your own kitchen. The beauty of this recipe lies in its simplicity—you’re essentially building layers of flavor in one pot, which means minimal cleanup and maximum deliciousness.
The magic happens when you combine the holy trinity of Creole cooking (onions, celery, and bell peppers) with quality sausage and pasta. I like to use a combination of andouille sausage for that authentic smoky flavor and spicy kick, though you can absolutely adjust based on your heat preference. The tomato-based sauce ties everything together beautifully, and the pasta absorbs all those incredible flavors as it cooks.
This pastalaya recipe is perfect for meal prep too. It actually tastes better the next day as all the flavors meld together, and it freezes beautifully for up to three months. I always double the batch and freeze half for those nights when I need dinner on the table fast but still want something homemade and delicious.
If you’re looking for other crowd-pleasing pasta dishes, check out our Frank’s Buffalo Chicken Dip Recipe for a spicy appetizer option, or explore more one-pot wonders like our Sour Cream Dip Recipe. For side dish inspiration, don’t miss our Longhorn Brussel Sprouts Recipe and Frozen Meatball Recipe for easy entertaining.
For more inspiration on building complex flavors, check out Serious Eats’ guide to perfect pasta and Bon Appétit’s one-pot pasta technique. The New York Times has an excellent one-pot pasta method that complements this recipe beautifully.
Ingredients
- 2 tablespoons olive oil
- 1 pound andouille sausage, sliced into rounds
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 2 cups chicken broth
- 1 pound penne or rigatoni pasta
- 2 teaspoons Cajun seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1/2 cup heavy cream or half-and-half
- 1/2 cup sliced green onions
- Grated Parmesan cheese for serving
- Hot sauce (optional, for serving)
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the sliced andouille sausage and cook for 4-5 minutes, stirring occasionally, until the edges are browned and the sausage releases its flavorful oils. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate.
- In the same pot with the sausage drippings, add the diced onion, celery, and bell peppers. Cook this holy trinity of vegetables for 5-6 minutes, stirring frequently, until they begin to soften and become fragrant. This is where the foundation of flavor is built.
- Add the minced garlic to the vegetable mixture and cook for another 60-90 seconds, stirring constantly, until the raw garlic smell mellows and becomes aromatic. Be careful not to burn the garlic, as this will make the sauce bitter.
- Pour in both cans of tomatoes (crushed and diced with green chiles), the chicken broth, and all the dried seasonings: Cajun seasoning, oregano, basil, cayenne pepper, salt, and black pepper. Stir everything together, making sure to scrape up any browned bits from the bottom of the pot—these are liquid gold for flavor.
- Return the cooked sausage to the pot and bring the mixture to a gentle boil. Once boiling, add the dry pasta directly to the pot without breaking it up. Stir well to distribute the pasta throughout the sauce.
- Reduce the heat to medium and let the pasta cook uncovered for 12-14 minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta will cook directly in the flavorful sauce, absorbing all the incredible Creole seasonings as it softens.
- Check the pasta for doneness around the 12-minute mark. It should be tender but still have a slight bite to it. If you prefer softer pasta, cook an additional 1-2 minutes.
- Once the pasta is cooked through, reduce the heat to low and stir in the heavy cream or half-and-half. This adds richness and helps balance the spices while creating a gorgeous, silky sauce that coats each piece of pasta.
- Taste the pastalaya and adjust the seasonings as needed. Add more Cajun seasoning if you want it spicier, more salt and pepper if needed, or a pinch more cayenne for extra heat.
- Remove from heat and let the pastalaya rest for 2-3 minutes, which allows the flavors to meld together even more beautifully.
- Serve the pastalaya hot in bowls, garnished generously with sliced green onions and grated Parmesan cheese. Pass hot sauce at the table for anyone who wants an extra kick of heat and flavor.
Pro Tips
Heat level control: If you’re sensitive to spicy food, reduce or omit the cayenne pepper and use mild Cajun seasoning instead. Conversely, if you love heat, add more cayenne, use spicy andouille sausage, and serve with extra hot sauce on the side. The beauty of pastalaya is that it’s easily customizable to your family’s preferences.
Pasta selection: While penne and rigatoni work beautifully for this dish because their ridges catch and hold the sauce, you can use any pasta shape you prefer. Farfalle, fusilli, or even spaghetti work wonderfully too.
Make-ahead instructions: You can prepare the vegetable mixture and sausage up to two days in advance and store in the refrigerator. Simply reheat the mixture and add the pasta, broth, and seasonings when you’re ready to finish cooking. This makes it perfect for meal planning.
Freezer-friendly: Pastalaya freezes beautifully for up to three months. Allow it to cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium heat, adding a splash of broth or water if the sauce seems too thick.
Serving suggestions: Pastalaya pairs wonderfully with a simple green salad dressed with vinaigrette, crusty garlic bread for soaking up every last drop of sauce, or even a side of steamed vegetables. A crisp white wine like Sauvignon Blanc or a cold beer complements the spicy, savory flavors perfectly.
Cream alternatives: If you don’t have heavy cream or prefer a lighter version, you can use sour cream, cream cheese, or even a splash of half-and-half. Stir it in gently at the end, and don’t let it boil after adding it.
Broth options: Vegetable broth works just as well as chicken broth if you’re making this vegetarian by substituting the sausage with plant-based alternatives or mushrooms.
Fresh herbs: While dried herbs work perfectly, if you have fresh basil or parsley on hand, add a handful at the very end for a brighter, fresher flavor profile.
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