One-Pot, 15-Minute Pastalaya

One pot pasta recipes have taken the online food world by storm. It seems everyone is enamored with Martha Stewart's One Pan Pasta...including us! We were initially doubters, but now we're believers. We made the original version, and it received rave reviews. Now we're on to lots of variations--like this one with traditional Jambalaya flavors. Our Jambalaya Seasoning has everything you need to make a perfect pot of Cajun-seasoned rice or pasta. This recipe is definitely one of our new weeknight meal solutions!  Read on for Anne, Lori and Beau's hacks on this ingenious dish.


12 ounces rotini, penne or similar pasta shape  (*see note)

2 Tbl Garlic Extra Virgin Olive Oil

1/2 boneless, skinless chicken thighs, cut into small cubes

1/2 lb smoked sausage, sliced

1 onion, thinly sliced (about 2 cups)

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

4 cloves garlic, thinly sliced

2 Tbl Jambalaya Seasoning

1 tsp salt

4 1/2 cups water


Heat a large stockpot or dutch oven over medium-high heat. Add the Garlic Extra Virgin Olive Oil and brown the chicken thigh pieces and smoked sausage. Add the pasta, onion, both bell peppers, garlic, Jambalaya Seasoning and water. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt, if necessary. 

*A note about the pasta...delicate pasta shapes like Angel Hair will cook too quickly and get mushy. Also, be sure to check your package for the weight. Pasta is often packaged as one pound (16 oz). You will need to measure out 12 oz for this recipe and reserve the remaining four oz for another use.


Try these hacks on this ingenious cooking method...

Anne's Northern Italian Version:

In place of the aromatics and meat mentioned above, Anne used 1 shallot, thinly sliced; 4 cloves garlic, thinly sliced; 1 can artichoke hearts, rinsed, trimmed and halved; 2 Tbl Soprano's Deliza; 2 Tbl Rosemary Extra Virgin Olive Oil. After cooking, stir in 1/2 cup capers, two big handfuls shredded Parmigiano-Reggiano and the juice of 1/2 lemon.

Lori's Spicy-Cheesy Version:

For Lori's adaptation, you'll need an onion, thinly sliced; 4 cloves garlic, thinly sliced; 1 Tbl Aleppo Chiles; 1 tsp Sel Gris; 1 cup Roasted Tomatoes (use the roasted tomatoes without pureeing them) and lots of mozzarella. Lori builds flavor by sauteing the onions in 2 Tbl Basil Extra Virgin Olive Oil. She then adds the other ingredients (except for the cheese) and cooks as described above. After cooking, she adds lots of shredded mozzarella.

Beau's Smoky One-Pot Pasta

Like Lori, Beau builds flavor by sauteing the onions at the start of the cooking process. Beau really browns the onions to bring out the sweet, caramelized flavor. He then adds pasta plus 1 bell pepper, thinly sliced; 2 Tbl Garlic Extra Virgin Olive Oil and 2 Tbl Bengal Hickory Grilling Blend.





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