Pastalaya

Ingredients

• 1 Tbsp vegetable oil
• 1/2 lb smoked sausage, preferably Andouille
• 2 cloves garlic
• 10 oz bag frozen "seasoning mix"*
• 15 oz can diced tomatoes
• 1/2 Tbsp Creole seasoning
• 1/2 tsp oregano
• 1/2 tsp smoked paprika
• 1/4 tsp thyme
• Freshly cracked pepper
• 2 cups chicken broth
• 1 cup water
• 1 lb penne pasta
• 2 Tbsp half and half or cream
• 1/2 bunch fresh parsley
• 1/2 bunch green onions

Directions

1. Cut the smoked sausage into slim coins, halving the bigger slices as needed. Warm the vegetable oil in a large pot over medium heat, add the sausage, and cook until nicely browned, about 5 minutes. Finely mince 2 cloves of garlic, stir them into the pot, and cook for 1 minute, just until softened and aromatic.
2. Add the frozen seasoning mix to the pot and cook, stirring now and then, until it is hot, 3-5 minutes. Pour in the diced tomatoes with their liquid, then add the Creole seasoning, oregano, smoked paprika, thyme, a generous grind of black pepper, about 20 turns from a pepper mill, and the pasta. Add the chicken broth and 1 cup of water, then stir until the pot looks evenly mixed.
3. Cover the pot, raise the heat to medium-high, and bring it to a boil. Once it boils, give everything a quick stir, put the lid back on, lower the heat to low, and simmer for 10-12 minutes, until the pasta is tender. Stir every few minutes so the pasta does not grab onto the bottom, then cover it again right away so the simmer stays steady. If it still looks too liquidy at about 8 minutes, finish the last few minutes uncovered. You want a small amount of thick sauce left in the bottom of the pot.
4. While the pasta cooks, chop the parsley and slice the green onions.
5. Take the pot off the heat and stir in the half & half or cream. Fold in most of the parsley and green onions, saving some for finishing each bowl. Serve hot.