Main Course, Meat, Pasta & Rice, Recipes
Comments 4

Macaroni with Spicy Sausage Meat

So I bought some spicy sausage when I bought my bacon. It’s always the same routine. The co-resident will throw a fit if he knew that I came back from the deli one without the other. This sausage is really special, most likely not found outside Bangalore. It’s called the green masala sausage at the ‘Ham Shop’ on M.G. Road. The man’s been in business for decades and trust me he knows how to turn this one out to perfection. I’m pretty sure the sausage has coriander, chilies and pepper. And I’ve decided to not boggle my brains with deciphering the rest of the mix. You can substitute any other sausage for this recipe, but if you can head down to the Ham Shop nothing like it. (P.S. No, he did not pay me to write for him and No and I don’t think he needs any more publicity!)
Macaroni with Spicy Sausage Meat

Cooking time: 25 mins

Prep time: 15 mins
Serves: 4
What you need:

400 gms Pasta
1 Tbsp Olive oil
1 large red Onion, very finely chopped
6-8 good quality pork Sausages (skin removed)
1 fresh medium-hot red chilli, deseeded and finely chopped
1 tsp Cayenne Pepper
1 small glass of dry White Wine
2 garlic cloves, finely chopped
Pinch of dried Oregano
150 ml hot Vegetable stock
300 ml Double Cream
Salt and freshly ground Black pepper
Handful of fresh flat leaf Parsley, finely chopped
What to do:

Place pasta in a pan of boiling salted water and cook until just tender. Drain, keep back a tiny amount of cooking water.
Heat the oil in a large frying pan. Add the onion, and cook over a low heat for 5 mins or until soft and translucent. Chop up the sausage meat and add to the pan, using the back of a fork to break it up. Cook until they are no longer pink, about 5 mins. Add the chili and cayenne and stir. Raise the heat, add the wine and simmer for a few mins. Add the garlic and oregano and season well with salt and pepper. Pour in the stock and cream, bring to the boil, then simmer for 10 mins.
Toss the pasta with the sausage sauce, get your desired consistency with the cooking liquid. Garnish with parsley and serve hot. (Not cold, because the pork fat tends to get heavy when cold.)


  1. If I have homemade stock – thats the best, else I just pop in some ready made stock cubes. Saves so much of the hassle and doesn't compromise on the taste either. All supermarkets have it these days – take your pick from chicken, meat, seafood and vegetarian.


  2. Anonymous says

    hey swapna..where do u get the vegetable stock/chicken stock? do u get it readymade??


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