Pastalaya
This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Ingredients
- 1 tablespoon vegetable oil
- 250 grams smoked sausage, halved, sliced into thin rounds, (1/2 lb)
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 1 can diced tomatoes, with juice, (15 oz)
- 1 1/2 teaspoons Creole seasoning, or Cajun seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika, smoked variety if you have that
- 1/4 teaspoon dried thyme
- black pepper, to taste
- 2 cups chicken broth, fresh or make from powder
- 1 cup water
- 500 grams dry Penne pasta, or any small pasta, (1 lb)
- 2 tablespoons whipping cream
- 1/2 bunch fresh parsley, chopped
- 1/2 bunch spring onion, sliced, green and white
- salt, to taste
Instructions
- Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
- Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
- Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
- When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
- Serve.
Notes
I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.
Adapted from an internet recipe.
Leave a Reply