Pastalya. Cut the sausage and pork into bite-sized pieces. Cook the sausage over medium-high heat until browned. Season and cook the pork over medium-high heat until browned.

Add chicken and sausage, tomatoes, chicken broth, garlic, and Creole Seasoning to pan. Think your Creole favorite, Jambalaya, with a twist. It's a very close cousin of jambalaya because you use the same ingredients, but substitute some type of pasta for the rice. You can cook Pastalya using 12 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Pastalya

Prepare 1 lb of sweet Italian sausage.
It's 1 lb of hot Italian sausage.
You need 3 of large red bell peppers.
It's 1 of onion.
You need 2 of small zucchini’s.
You need of Several garlic gloves crushed.
It's 1 tsp of Olive oil.
You need of Salt, pepper, garlic powder.
It's 1 lb of whole wheat pasta.
You need of Goat cheese to crumble on top.
Prepare 1 cup of My roasted red pepper sauce.
It's 1/2 cup of chicken stock to thin out sauce.

If you struggle with the rice in your jambalaya being too crunchy or mushy, give pastalaya a try. Add in water and stir to combine, bring to boil. This sausage pastalaya recipe has a kicked up taste of spice and garlic thanks to Cajun seasoning added to the sausage during the beginning cooking stage. For my Cajun pastalaya recipe, I use Hillshire Farm smoked beef sausage.

Pastalya step by step

Roast the chopped veggies with seasoning and olive oil for 1 hr at 400° add the sausage for 30 min more to the same pan.
Cook pasta al dente and return to pot with broth and sauce. Add chopped sausage and veggies. Top with crumbled goat cheese.

This is only because this is the sausage I buy almost exclusively. This weeknight winner features smoky sausage and shrimp with a kick of heat from Zatarain's® Creole Seasoning. This dish is wonderful for tailgating at the football games or even watching the game at home. Ingredients: Pastalaya, however, is a bit more complicated than that. "Sometimes it's not burned; sometimes it's just stuck, and the caramelization will add a little extra flavor. There is a big difference between burned and crispy," cautions Ardoin.