- 1 lb sliced smoked sausage (cut into half-moons 1/4" thick)
- 1 T vegetable oil
- 2 t minced garlic
- 1/2 c diced onion
- 1/2 c diced bell pepper
- 2 chopped celery stalks
- 800 g chopped tomatoes (2 cans)
- 70 g tomato paste (1/2 can)
- 1/2 T Creole seasoning
- 1/2 t oregano
- 1.2 t smoked paprika
- 1/4 t thyme
- 1 t freshly ground pepper
- 1 t salt
- 1 stock cube
- 1 c water
- 1/2 lb penne
- 2 T cream
- 1 T chopped parsley (some reserved for garnish)
- 2 sliced green onions (some reserved for garnish)
1. Add the sausage and oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
2. Add the garlic to the pot. Sauté for 30 seconds, or until the garlic is soft and fragrant.
Add the onion, bell pepper, and celery and cook until softened (about 5 minutes).
Finally, add the chopped tomatoes and paste, Creole seasoning, oregano, smoked paprika, thyme, salt, pepper, stock cube, water, and pasta to the pot. Stir until everything is evenly combined.
3. Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil.
As soon as it reaches a boil, remove the lid briefly to stir, then replace the lid, turn the heat down to low, and let the pot simmer for 12-15 minutes, or until the pasta is tender.
Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible after stirring to avoid heat loss.
4. Once the pasta is tender, most of the liquid in the pot should be absorbed.
If it's still a bit soupy, let the pot simmer for one to two minutes without the lid to allow some moisture to evaporate.
5. Turn off the heat and stir in the cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top.
Serve hot with a pinch of fresh parsley and green onions on top of each bowl.
Note July(?) 2015: made with creme freiche instead of cream.