Ingredients

The following ingredients have 10 Servings
  • 16- oz. penne pasta
  • 2 Tbsp olive oil (divided)
  • 1 12-oz. package al fresco Smoked Andouille chicken sausage
  • 1 tsp garlic (minced)
  • 1 medium yellow onion (diced)
  • 1 large green bell pepper (diced)
  • 2 stalks celery (diced)
  • 1 14.5-oz. can diced tomatoes, undrained
  • ½-1 Tbsp Cajun seasoning
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • 1 Tbsp Worcestershire sauce
  • ½-1 tsp hot sauce
  • 1 cup low-sodium chicken stock
  • ¼ cup fresh parsley (chopped)
  • ¼ cup green onions (chopped)

Instruction

  • Using a large stock pot, cook the pasta in salted water until al dente; drain pasta and set aside.
  • Meanwhile, add 1 Tbsp of olive oil to a deep skillet and place over medium-high heat. Slice the sausages and place in skillet. Cook for 7-9 minutes, stirring occasionally, or until sausages are browned on both sides. Remove sausages from skillet and set aside.
  • Using the same deep skillet, add olive oil and place over medium heat. Once hot, add garlic, onion, bell pepper and celery. Cook, stirring often, for 3-4 minutes, or until vegetables have softened slightly.
  • Add the diced tomatoes, Cajun seasoning, oregano, smoked paprika, Worcestershire sauce, hot sauce and chicken stock. Bring mixture to a boil over high heat then reduce to a simmer. Let simmer for 15 minutes, or until most of the liquid has evaporated.
  • Remove from heat and stir sausage, cooked pasta and chopped parsley into skillet.
  • Divide pastalaya into bowls and garnish with chopped green onions before serving.