Give your pasta a Creole twist with jambalaya spaghetti (VIDEO)

Spaghetti is a classic comfort food, but sometimes you want your comfort to come with a little bit of spice. This recipe has got your back.

Jambalaya spaghetti recipe

Serves 6-8

Ingredients: 

• 1 pound pasta (Mueller’s Pot-Sized Spaghetti)
• 1 tablespoon olive oil
• 1 pound smoked sausage, like andouille, cut into 1/2-inch slices
• 2 boneless, skinless chicken breasts, cut into 1-inch slices
• 2 bell peppers, sliced thin (1 red and 1 green, for color)
• 1 small onion, sliced
• 2 garlic cloves, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken stock or broth
• 1 tablespoon thyme
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1/2 cup heavy cream
• Parsley, for garnish (optional) 
• Parmesan cheese, for garnish (optional)

Directions:

1. Cook the pasta according to the package instructions, then drain it, and set it aside.
2. In a large skillet, heat the olive oil, then add the sausage, and cook for 5 to 7 minutes, until the edges begin to brown.
3. Remove some of the excess grease with a spoon or by draining it onto a paper towel.
4. Add the chicken, and cook until it is no longer pink, 5 to 7 minutes.
5. Add the bell peppers and onion, and cook until the vegetables become tender, about 3 minutes.
6. Add the garlic, and cook for an additional 2 minutes.
7. Turn the heat to medium-low.
8. Add in the crushed tomatoes, chicken stock, thyme, paprika and cayenne, and then sprinkle salt and pepper, to taste.
9. Heat to a light simmer, and cook for 5 minutes.
10. Add in the heavy cream, and cook for an additional 2 minutes.
11. Pour over the cooked pasta, or toss the pasta in with the sauce.
12. Top with parsley, and serve hot.

Try these spaghetti recipes

Southwestern baked spaghetti
Slow-cooker spaghetti and meatballs
Spaghetti tacos