Question For the Pastalaya Chefs....

I cook the boston butt, chicken, sausage, and tasso separately and combine with cooked farfalle.

Uncooked #4 spaghetti

Remember to stir from the bottom

If kids are eating
Penne or bowtie

My pastalaya tips

Any uncooked pasta will work. Spagetti’s tend to clump so stir well.

Don’t over season pastalaya. Rice soaks up seasoning, pasta does not. With jambalaya, you want the water a bit overly salty and spicy. That not the case with pastalaya. If the water is too salty and spicy, the pastalaya will be too.

Use more water when cooking pastalaya. My water ratio for most pots is 3.2 cups per pound for jambalaya. For pastalaya, it’s more like 5-6 cups per pound. You can always add more water or cook excess water out. I find most people prefer wet pastalaya.

Finally, instead of one 20-25 minute covered cook on low, I do three 5 minute covered cooks on low, stirring well in between each one.

quote:

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am i the only person who doesn’t like pastalaya

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I doubt it....with the finicky folks on this board.

Anyone ever use orzo pasta? Seems like it would be a good rice substitute in size, texture and look.

Uncooked rotini here. I make mine pretty wet so the rotini holds the wetness pretty well.