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
Scale
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.
