Spicy Triple Sausage Pastalaya

Stirrin' It Up: Spicy Triple Sausage Pastalaya (August 30)

Prep Time: 1½ Hours

Yields: 6–8 Servings


Everybody's had jambalaya, but what about pastalaya? Pastalaya is a popular version of jambalaya made with pasta instead of rice. This dish is wonderful for the Labor Day celebration or at tailgating parties.


½ pound smoked pork andouille, sliced

½ pound smoked beef sausage, sliced

½ pound spicy Italian sausage, sliced

4 cups penne pasta

¼ cup bacon fat

1½ cups diced onions

1 cup diced celery

½ cup diced red bell peppers

½ cup diced yellow bell peppers

¼ cup sliced garlic

¼ cup minced jalapeño pepper

2 (14.5-ounce) cans diced tomatoes, with liquid

½ cup barbecue sauce

2 cups chicken stock

1½ tsps chopped thyme leaves

1 tbsp chopped basil leaves

¾ cup sliced green onions

¼ cup chopped parsley

salt and black pepper to taste

granulated garlic to taste


In a large, cast iron Dutch oven, heat bacon fat over medium-high heat. Add all sausages then cook until browned and fat is rendered, stirring occasionally. Add onions, celery, bell peppers, sliced garlic and minced jalapeño. Cook 3–5 minutes or until vegetables are wilted. Stir in diced tomatoes with liquid, barbeque sauce and stock. Bring to a rolling boil, reduce to simmer and cook 20 minutes, stirring occasionally. Add thyme, basil, green onions and parsley then continue to cook 5 additional minutes. Season to taste using salt, black pepper and granulated garlic. Add pasta, blending well into mixture. Reduce heat to low and cook 30 minutes or until pasta is tender and most of the liquid is absorbed. NOTE: Medium-sized pasta shells may be substituted for penne pasta.