If you’re craving a dish that perfectly balances bold Cajun flavors with the comforting creaminess of pasta, then you’ll absolutely adore the Creamy Jambalaya Pasta (Pastalaya) Recipe. This dish takes the traditional New Orleans jambalaya and gives it a luscious, pasta-forward twist that’s both hearty and effortlessly satisfying. From the smoky sausage to the rich cream sauce blended with spices and a hint of wine, every bite bursts with vibrant flavor that feels like a warm hug from the inside out.
Ingredients You’ll Need
Simple ingredients come together beautifully in this recipe, each playing a crucial role to build layers of flavor, texture, and color that make this dish irresistible. From the perfectly al dente farfalle pasta to the smoky sausage and luscious cream sauce, these components create harmony in your bowl.
- Farfalle pasta: The bowtie shape holds onto the creamy sauce beautifully for every bite.
- Smoked sausage: Adds a deep, savory smokiness that’s essential to the jambalaya flair.
- Heavy whipping cream: Creates a rich, velvety base that transforms the dish into a creamy indulgence.
- Minced garlic: Infuses the sauce with aromatic savoriness that awakens your taste buds.
- Dried minced onion flakes: Provide gentle sweetness and depth of flavor.
- Cajun/Creole seasoning: The star spice blend that brings classic jambalaya heat and warmth.
- Smoked paprika: Enhances smokiness and adds a beautiful red hue.
- Salt and pepper: Basic but necessary to perfect the seasoning of the dish.
- White wine: Adds subtle acidity and complexity, balancing the richness.
- Tomato sauce: Offers a touch of tangy sweetness that grounds the bold flavors.
- Dried parsley: For a fresh herbal note and a pop of color.
- Parmesan cheese: Grated fresh for that salty, umami finish and creamy texture enhancement.
How to Make Creamy Jambalaya Pasta (Pastalaya) Recipe
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Farfalle pasta cooks quickly, so boil it until al dente—tender but with a touch of bite. This ensures it holds up nicely when tossed with the rich sauce later. Once cooked, drain the pasta and set it aside while you prepare the flavorful sauce.
Step 2: Brown the Sausage and Build Flavor
In a large skillet over medium heat, brown the smoked sausage pieces. This step is crucial because browning caramelizes the sausage, unleashing those smoky, savory notes that define the dish. As the sausage cooks, add minced garlic and dried onion flakes, stirring for about 30 seconds until fragrant. This quick burst of cooking awakens the aromatics and sets the foundation for the sauce.
Step 3: Deglaze with White Wine
Pour white wine into the skillet, scraping up any browned bits stuck to the bottom. These bits are flavor gold, and the wine helps dissolve them into the sauce, adding a delicate acidity and depth. Let this mixture reduce by half—about two minutes—to concentrate the flavors and cook off the alcohol.
Step 4: Create the Creamy Sauce
Next, stir in the Cajun/Creole seasoning, smoked paprika, salt, pepper, and tomato sauce. Each spice kicks the heat and smokiness up a notch while the tomato sauce adds a gentle tanginess. Pour in the heavy cream and warm the mixture until just before boiling. Lower the heat and let the sauce reduce by half, thickening into a luscious, velvety coating that clings to your pasta.
Step 5: Combine Pasta and Finish
Drain your cooked farfalle and add it directly to the skillet with the creamy sauce. Gently toss to ensure every piece of pasta is evenly coated with that rich jambalaya-inspired sauce. Sprinkle in dried parsley and finish with a generous handful of freshly grated Parmesan cheese for that irresistible salty, nutty finish. Serve immediately to enjoy the pasta at its creamiest and tastiest.
How to Serve Creamy Jambalaya Pasta (Pastalaya) Recipe
Garnishes
Enhance your Creamy Jambalaya Pasta (Pastalaya) Recipe with fresh garnishes such as chopped green onions or a sprinkle of freshly chopped parsley to add fresh color and a crisp bite. A few cracks of black pepper on top and an extra dusting of Parmesan cheese never hurt either. If you like a little heat, a dash of cayenne pepper or hot sauce can elevate the spice factor beautifully.
Side Dishes
This dish is hearty enough to be standalone, but pairing it with a crisp green salad or roasted vegetables adds balance and brightness to the meal. Garlic bread or buttery cornbread works wonderfully to sop up any leftover creamy sauce, making every bite an absolute delight. Keep sides simple and fresh to let the richness of the pastalaya shine.
Creative Ways to Present
For an eye-catching presentation, serve your Creamy Jambalaya Pasta (Pastalaya) Recipe in individual bowls garnished with bright herbs and a lemon wedge for a zesty twist. You could also bake the pasta briefly with extra cheese on top for a bubbly, golden crust that adds texture contrast. For entertaining, mini ramekins make for adorable individual servings that look impressive but are easy to prepare.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The creamy sauce tends to thicken as it cools, so stirring in a splash of milk or cream when reheating will help bring it back to that perfect luscious consistency.
Freezing
While this dish is best enjoyed fresh, you can freeze leftover Creamy Jambalaya Pasta (Pastalaya) Recipe for up to two months. Transfer to a freezer-safe container and thaw overnight in the refrigerator before reheating. To maintain the sauce’s creamy texture, gently reheat on the stove with a bit of added cream or broth, stirring continuously.
Reheating
The best way to reheat this pasta is on the stovetop over low heat. Add a small splash of cream, milk, or even water to loosen the sauce and stir frequently to prevent the sauce from separating. Avoid microwaving if possible, as it can change the sauce’s texture, making it less smooth and creamy.
FAQs
Can I use another type of sausage?
Absolutely! While smoked sausage gives that classic jambalaya touch, you can use Andouille, kielbasa, or even spicy chorizo if you want to experiment with flavor profiles. Just adjust the seasoning if your sausage is particularly spicy or salty.
Is this dish very spicy?
The Creamy Jambalaya Pasta (Pastalaya) Recipe has a mild to moderate level of spice thanks to the Cajun/Creole seasoning and smoked paprika. If you prefer it milder, simply reduce the seasoning amounts or omit any additional hot spices. You can always add heat later with hot sauce at the table.
Can I substitute the heavy cream for a lighter option?
Heavy cream is key for that signature richness, but if you want to lighten things up, you can try half-and-half or evaporated milk. Keep in mind the sauce will be less thick and creamy, so reduce the sauce slightly less to avoid it becoming too thin.
What pasta shapes work best?
Farfalle is great because its shape helps catch the sauce, but other shapes like penne, rotini, or rigatoni work wonderfully too. Just choose a pasta that holds sauce well and cooks to al dente for the best texture.
Can I make this recipe gluten-free?
Definitely! Use your favorite gluten-free pasta variety, and double-check that the sausage and seasoning blend are gluten-free as well. The rest of the ingredients are naturally gluten-free, so you can enjoy this dish without worry.
Final Thoughts
There’s something truly special about the way the Creamy Jambalaya Pasta (Pastalaya) Recipe combines the soul of Cajun cooking with the comforting allure of pasta. It’s a quick, flavorful weeknight winner that will have friends and family begging for seconds. Whether you’re new to jambalaya-inspired dishes or a seasoned fan, this creamy, smoky, and spicy bowl promises to be a beloved addition to your recipe collection. Trust me, once you try it, this dish will become one of your go-to crowd-pleasers!
Print
Creamy Jambalaya Pasta (Pastalaya) Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole, American Southern
Description
Creamy Jambalaya Pasta, also known as Pastalaya, is a delicious fusion dish combining the bold flavors of Cajun and Creole seasoning with creamy heavy whipping cream, smoky sausage, and tender farfalle pasta. This quick and easy 20-minute recipe delivers a comforting, rich, and flavorful meal perfect for family dinners or casual gatherings.
Ingredients
Pasta
- 1 (16-oz) box Farfalle pasta
Meat
- 1 lb smoked sausage, cut into bite-size pieces
Seasonings & Aromatics
- 1/4 cup minced garlic
- 1/4 cup dried minced onion flakes
- 1 Tbsp Cajun/Creole seasoning
- 1 Tbsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 Tbsp dried parsley
Liquids
- 1 cup white wine
- 1 (8-oz) can tomato sauce
- 2 cups heavy whipping cream
Cheese
- Parmesan cheese, freshly grated, for garnish
Instructions
- Cook the pasta: In a large pot, bring salted water to a boil. Add farfalle pasta and cook until al dente, about 9-11 minutes. Drain and set aside.
- Brown the sausage: In a large skillet over medium heat, brown the smoked sausage pieces until nicely caramelized and cooked through, about 5-7 minutes.
- Sauté aromatics: Add the dried minced onion flakes and minced garlic to the sausage in the skillet. Cook together for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze with wine: Pour in the white wine, scraping up any browned bits sticking to the bottom of the skillet to incorporate flavor. Let the wine reduce by half, approximately 2 minutes.
- Add seasonings and tomato sauce: Stir in the Cajun/Creole seasoning, smoked paprika, salt, pepper, and tomato sauce. Mix well to combine all ingredients evenly.
- Make the creamy sauce: Pour in the heavy whipping cream and heat the mixture until it is nearly bubbling, then reduce the heat to low. Allow the sauce to simmer gently until it reduces by half and thickens, about 5 minutes.
- Combine pasta and sauce: Add the drained pasta to the skillet and toss everything together to coat evenly with the creamy sauce.
- Finish and serve: Stir in dried parsley and sprinkle generously with freshly grated Parmesan cheese before serving hot.
Notes
- This dish can be made spicier by adding cayenne pepper or extra Cajun seasoning.
- For a lighter version, substitute half-and-half for heavy cream.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of cream or milk.
