- 1 Tbsp vegetable oil $0.02
- ½ lb. smoked sausage (preferably Andouille) $3.67
- 2 cloves garlic $0.16
- 1 10oz. bag frozen “seasoning mix”* $1.39
- 1 15oz. can diced tomatoes $0.79
- ½ Tbsp Creole seasoning** 0.15
- ½ tsp oregano $0.05
- ½ tsp smoked paprika $0.05
- ¼ tsp thyme $0.02
- Freshly cracked pepper $0.05
- 2 cups chicken broth $0.24
- 1 cup water $0.00
- 1 lb. penne pasta $1.49
- 2 Tbsp half & half or cream $0.19
- ½ bunch fresh parsley $0.45
- ½ bunch green onions $0.38
- Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).
- Mince two cloves of garlic and add them to the pot. Sauté for one to two minutes, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Finally, add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), chicken broth, 1 cup of water, and pasta to the pot. Stir until everything is evenly combined.
- 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.
- While the pasta is simmering, pull the parsley leaves from the stems and give them a good chop, and slice the green onions. 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.
- Turn off the heat and stir in the half & half or 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.