Pastalaya Recipe: How to Make Bold One-Pot Pasta

Pastalaya recipe brings the spirit of jambalaya to pasta night—with bold Creole seasoning, the classic “trinity” of onion, bell pepper, and celery, and tender noodles that simmer right in the same pot so they soak up every drop of flavor. It’s cozy, hearty, weeknight-friendly, and perfect for feeding a crowd without a sink full of dishes.

Why You’ll Love This Pastalaya Recipe

• One pot, minimal cleanup: Everything cooks together, from browning the sausage to simmering the pasta and finishing with a splash of cream.
• Big, satisfying flavor: Creole spices, smoked turkey or chicken sausage, tomatoes, and aromatics create a rich, savory base.
• Affordable and flexible: Pantry staples, frozen seasoning blend, and budget-friendly protein make this easy to scale.
• Great texture: The pasta cooks in seasoned broth, so it’s extra flavorful with a silky finish.
• Crowd-pleasing: Comforting, colorful, and easy to garnish with fresh parsley and green onion.

What Is Pastalaya Recipe?

Pastalaya recipe is a pasta-based twist on classic jambalaya. Instead of rice, sturdy noodles (like penne or ziti) simmer directly in a seasoned tomato-broth with the Cajun “trinity” of onion, bell pepper, and celery. Smoked turkey or chicken sausage adds savory depth, while Creole spices—paprika, thyme, oregano, and black pepper—deliver warmth and aroma. Because the pasta cooks in the same pot, it absorbs every bit of flavor, creating a silky, starchy sauce that clings to each bite.

Where jambalaya relies on rice’s slow, steamy absorption, pastalaya leans on pasta’s speed. The result is a cozy, weeknight-friendly dinner with the same soulful profile but a shorter cook time and minimal cleanup. A small splash of cream at the end brings everything together, and a shower of parsley and green onion brightens the finish.

In short, pastalaya is comfort food with Cajun spirit—one pot, bold seasoning, and a tender, saucy texture that’s perfect for family dinners, casual gatherings, or meal prep.

Pastalaya Recipe: Easy One-Pot, Big Cajun Flavor

This one-pot Pastalaya recipe delivers the soul of jambalaya in a pasta-friendly form—packed with Creole seasoning, smoked turkey or chicken sausage, and the aromatic ‘trinity’ of onion, bell pepper, and celery. It’s creamy, cozy, and comes together with minimal cleanup, perfect for weeknights or feeding a hungry crowd.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American, Cajun, Creole

Servings 6 servings

Calories 430 kcal

Ingredients

  

Main Ingredients

• 2 Tbsp vegetable oil
• 0.5 lb smoked turkey or chicken sausage sliced into ¼-inch pieces
• 2 cloves garlic minced
• 1 medium yellow onion diced or 10 oz frozen seasoning blend
• 1 green bell pepper diced
• 2 celery stalks diced
• 15 oz diced tomatoes
• 0.5 Tbsp Creole seasoning adjust to taste
• 1 tsp smoked paprika
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.25 tsp black pepper plus more to taste
• 2 cups chicken broth
• 1 cup water add more as needed
• 1 lb penne pasta or similar tubular pasta
• 2 Tbsp half-and-half or heavy cream
• 0.25 cup fresh parsley chopped, for finishing
• 2 green onions thinly sliced, for garnish

Instructions

 

• Step 1 – Brown the sausage: Heat oil in a large pot over medium-high. Add sausage and cook 3–4 minutes until edges are browned.
• Step 2 – Sauté aromatics: Stir in garlic, onion, bell pepper, and celery. Cook 4–5 minutes until softened. Add extra minute if using frozen blend.
• Step 3 – Layer the seasonings and tomatoes: Add tomatoes, Creole seasoning, paprika, thyme, oregano, and black pepper. Stir and cook 1–2 minutes.
• Step 4 – Add liquids and pasta: Pour in chicken broth and water. Stir, add pasta, and bring to a gentle boil.
• Step 5 – Simmer until tender: Reduce heat, cover, and simmer 10–12 minutes, stirring often. Add water if needed to keep it saucy.
• Step 6 – Finish with cream and herbs: Turn off heat. Stir in cream, parsley, and green onions. Adjust seasoning to taste.
• Step 7 – Rest and serve: Let rest 2–3 minutes. Spoon into bowls and garnish with remaining herbs.

Notes

For a richer finish, add up to ¼ cup cream. Use fire-roasted tomatoes for deeper flavor. Add mushrooms or zucchini for a veggie boost, or stir in cooked shredded chicken for more protein. Leftovers reheat well with a splash of broth to revive the sauce.

Keyword cajun recipe, creole pasta, one pot pasta, pastalaya, smoked sausage pasta

Ingredients for Pastalaya

What You’ll Need

• 2 Tbsp vegetable oil
• ½ lb smoked turkey or chicken sausage, sliced into ¼-inch pieces
• 2 cloves garlic, minced
• 1 medium yellow onion, diced (or 10 oz frozen seasoning blend)
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 (15 oz) can diced tomatoes
• ½ Tbsp Creole seasoning (adjust to taste)
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp freshly ground black pepper (plus more to taste)
• 2 cups chicken broth
• 1 cup water (add more as needed)
• 1 lb penne pasta (or similar tubular pasta)
• 2 Tbsp half-and-half or heavy cream
• ¼ cup chopped fresh parsley, for finishing
• 2 green onions, thinly sliced, for garnish

Ingredient Notes (smart swaps & helpful tips)

• Sausage options: Smoked turkey or chicken sausage adds savory depth and that classic “smoky” profile. For more protein, stir in cooked shredded chicken at the end.
• Aromatics: The “trinity” (onion, bell pepper, celery) is key. Save time with a frozen seasoning blend—no need to thaw; it’ll cook down perfectly.
• Tomatoes: Diced tomatoes add brightness and body. If you prefer a thicker base, choose “fire-roasted” style for deeper flavor.
• Seasoning balance: Creole seasoning varies in saltiness. Start with the amount listed, taste near the end, and add more only if needed.
• Broth & liquid: Pasta absorbs liquid as it cooks; keep a little extra hot water nearby to splash in if needed to keep things saucy.
• Pasta shape: Penne holds up well, but ziti, rotini, or rigatoni also work. Short tubes capture bits of sausage and veggies in every bite.
• Finish: A tablespoon or two of cream off heat brings everything together with a silky texture—use half-and-half for lighter richness.

Step-by-Step Instructions

Step 1 – Brown the sausage

Heat 2 Tbsp oil in a large, heavy pot over medium-high heat. Add the sliced smoked turkey or chicken sausage and cook 3–4 minutes, stirring just enough to color the edges. Browning builds flavor—those golden bits on the pan are your friend.

Step 2 – Sauté aromatics

Stir in minced garlic and the trinity (onion, bell pepper, celery). Cook 4–5 minutes until softened and fragrant. If using frozen seasoning blend, cook an extra minute to evaporate excess moisture.

Step 3 – Layer the seasonings and tomatoes

Add diced tomatoes, Creole seasoning, smoked paprika, thyme, oregano, and black pepper. Stir and let this mingle for 1–2 minutes to bloom the spices. You should smell the aromatics getting toasty and the tomatoes brightening.

Step 4 – Add liquids and pasta

Pour in 2 cups chicken broth and 1 cup water. Stir, then add 1 lb penne. Push the pasta down so it’s submerged as much as possible. Increase heat to bring the mixture to a gentle boil.

Step 5 – Simmer until tender

Reduce heat to medium-low, cover the pot, and simmer 10–12 minutes, stirring every couple of minutes to prevent sticking. The pasta should be just tender and most of the liquid absorbed. If the pot looks dry before the pasta is done, add a splash of hot water and keep going.

Step 6 – Finish with cream and herbs

Turn the heat off. Stir in 2 Tbsp half-and-half or cream for a glossy finish. Fold in most of the parsley and green onions, saving a little for garnish. Taste and adjust seasoning—add a pinch of Creole seasoning or black pepper if you want more kick.

Step 7 – Rest and serve

Let the pastalaya rest 2–3 minutes. The sauce will thicken slightly as the pasta settles. Spoon into bowls and top with the remaining parsley and green onion.

Yield & Timing: Serves about 6 (roughly 1½ cups each). Plan for 10 minutes prep and 35 minutes cook time (about 45 minutes total).

Pro Tips for Success

1. Mind the salt: Creole blends vary. Taste near the end before seasoning again.
2. Stir often: Pasta simmering in tomato-broth can stick—stir every couple of minutes.
3. Keep it saucy: If liquid gets low before the pasta softens, add hot water in small splashes.
4. Don’t overcook pasta: Aim for tender with a bit of bite; it will continue to soften as it rests.
5. Finish off heat: Stir in cream once you’ve turned off the burner to prevent splitting.
6. Garnish generously: Fresh parsley and green onion brighten the warm, savory base.

Flavor Variations

• Extra Veggie Pastalaya: Add sliced mushrooms or zucchini during Step 2 for more veg and umami.
• Spicy Pastalaya: Add a pinch of cayenne or crushed red pepper with the paprika for a bolder kick.
• Chicken & Sausage Combo: Stir in 1–2 cups of cooked, shredded chicken at the finish for more protein and a heartier bowl.
• Tomato-Rich Version: Swap the water for more broth and add 2 Tbsp tomato paste in Step 3 for a thicker, deeper sauce.
• Creamier Style: Stir in up to ¼ cup half-and-half for a richer finish (add gradually and taste).

Serving Suggestions

• Simple salad: A crisp green salad with lemony vinaigrette balances the warm spices.
• Steamed greens: Broccoli or green beans add freshness and color to the plate.
• Garlic bread or crusty rolls: Perfect for swiping up the sauce.
• Make it a bar: Serve chopped parsley, green onion, and diced bell pepper in small bowls so everyone can top their own.

Storage and Freezing Instructions

• Refrigerate: Cool leftovers and store in an airtight container for 3–4 days.
• Reheat: Add a splash of water or broth to loosen the sauce. Reheat gently on the stovetop over low, stirring occasionally, or microwave in short bursts.
• Freeze: For best texture, freeze within 24 hours of cooking. Portion into freezer-safe containers; press parchment onto the surface to reduce ice crystals. Freeze up to 2 months.
• Thaw & Reheat: Thaw overnight in the fridge. Reheat gently with a splash of broth or water to revive the sauce.

Nutrition Facts (Per Serving)

Estimated using typical ingredients; values vary by brand and exact amounts.

TastyInspo Notes

• Flavor-first method: Browning the turkey or chicken sausage builds a savory base. Don’t rush this step—those golden bits make the sauce taste richer.
• Creole control: Seasoning blends vary. Start modestly, then taste at the end and adjust. It’s the easiest way to keep salt and spice perfectly balanced.
• Keep it moving: Pasta simmering in tomato-broth can stick. Stir every couple of minutes and add small splashes of hot water if the pot looks dry.
• Creamy finish, off heat: Turn off the burner before stirring in cream. You’ll get a glossy sauce without separation.
• Veggie-friendly upgrades: Mushrooms, zucchini, or extra bell pepper slip in beautifully during the sauté step without changing the core flavor.
• Make-ahead smart: Pastalaya thickens as it rests. When reheating, add a spoonful of water or broth to bring back that velvety, just-cooked texture.
• Kid- and crowd-pleasing: Keep the spice gentle for mixed palates, then let heat-lovers add a pinch of crushed red pepper at the table.
• Pan choice matters: A wide Dutch oven helps the pasta cook evenly and reduces sticking—especially handy when doubling the recipe for guests.

FAQ About Pastalaya Recipe

Final Thoughts

This pastalaya recipe is the kind of one-pot dinner that never fails: familiar pantry ingredients, lively spice, and a creamy-saucy finish that keeps everyone coming back for seconds. The method is simple—brown, sauté, simmer, and finish—and the results are rich and rewarding. Whether you’re cooking for your family, hosting friends, or stocking the fridge for the week, this dish hits the sweet spot of easy, affordable, and full of flavor. Keep it in your rotation and make it your own with extra veggies, more heat, or a creamier finish—either way, you’ll have a comforting bowl ready in about 45 minutes.