Dutch Oven Italian Sausage & Chicken Pasta

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dutch Oven Italian Sausage & Chicken Pasta to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dutch Oven Italian Sausage & Chicken Pasta, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• PREP TIME: 1 Hour
• YIELDS: 6–8 Servings
• COMMENT:
• It seems that everyone in south
• Louisiana cooks Jambalaya for
• tailgating parties. In this recipe, the
• great flavor of jambalaya is unaltered,
• but a twist is added by using pasta
• instead of rice. Keep all of those
• tummies full during the game with this
• great combination of sausage, chicken
• and tasso.
• INGREDIENTS:
• ● 1 pound fresh Italian sausage, links cut in half
• ● 1 rotisserie-style whole chicken, boned and shredded
• ● ½ pound turkey tasso, ½-inch diced
• ● 12 ounces penne pasta
• ● ¼ cup olive oil
• ● ¼ cup sliced garlic
• ● ½ cup diced onions
• ● ¼ cup diced celery
• ● ¼ cup diced red bell peppers
• ● ¼ cup diced yellow bell peppers
• ● ½ cup diced fresh tomatoes
• ● 2 tbsps flour
• ● 1 quart chicken stock
• ● 1 tbsp chopped thyme
• ● 2 tbsps chopped basil
• ● ¼ cup sliced green onions
• ● salt and black pepper to taste
• ● Creole seasoning to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

METHOD: In a large cast iron Dutch oven, heat oil over medium-high heat

Step 2: Technique & Execution

Add sausage and cook 3–5 minutes or until browned

Step 3: Technique & Execution

Add garlic and sauté until golden brown around the edges

Step 4: Technique & Execution

Add onions, celery, bell peppers and tasso

Step 5: Technique & Execution

Sauté 3–5 minutes or until vegetables are wilted

Step 6: Technique & Execution

Blend in tomatoes