Pasta Sosis Pedas (Spicy Pasta with Sausage)

Pasta Sosis Pedas (Spicy Pasta with Sausage)

Pasta Sosis Pedas (Spicy Pasta with Sausage)

Pasta Sosis Pedas (Spicy Pasta with Sausage)

Today is sassy casserole day. I love making pasta casseroles. All you need is few ingredients, put it together, let it cook for awhile and voila, you will end up with a big batch of food that can feed a whole village (and even left over for lunches).

I have few favorite casseroles recipes I collected over the years. Today I am going to write my take on this perfect recipe from I have been cooking this recipe over and over again and its always been a success. After few attempts with slight modifications, I managed to have my favorite version of the recipe. Here it goes!


2 links of five-peppers sausage from my favorite butcher
2 links of Oktoberfest sausage from my favorite butcher as well
olive oil for sautée
1 big onion, diced
2 garlic, finely chopped
150 gram of frozen corn
2 cups of broth from boiling the sausage
300 ml of can tomato with red peppers from Aylers
1/2 cup of heavy cream (I used 35% fat)
250 grams of uncooked pasta (I used rainbow fusilli)
1/2 tsp of salt
freshly ground black pepper
a pinch of dried basil
1 cup of shredded Monterey Jack cheese
2 scallions, finely chopped.

Cooking steps:

  1. Boil the sausages with 3 cups of water for 15 minute(ish),
  2. Take the sausage out and grill it on the bbq until it has that nice bbq tans, keep the water aside for cooking,
  3. Cut the sausages into small dices,
  4. On a cast iron pot, sautée garlic and onion until it becomes aromatic, add the sausages and frozen corn, mix thouroghly,
  5. Add the broth from boiling the sausages, 300 ml of can tomato, heavy cream, salt, black pepper, a pinch of dried basil, and the uncooked pasta,
  6. Keep the heat on medium and continue cooking until the pasta is tender (it took me about 20 minutes) with lid open,
  7. Turn off the heat and remove your pot aside, mix in 1/2 cup of the shredded Monterey Jack cheese, stir thoroughly,
  8. Sprinkle the remaining shredded cheese and scallion, 
  9. Put the pot in the oven and broil if from 5 minutes until the cheese turns into golden brown.

Happy cooking!

PS: I used cast iron pot because its the only thing I have that can be used over the stove top and in an oven. Feel free to use any of your cookware that serves both purposes. 
Adjust the liquid in the recipe to make sure that your pasta will have enough liquid to get cooked properly (I added around 100 ml of the tomato). 


  1. Sounds yummy. Thanks for posting this.


    1. Thank you Simon, have a try and let us know how you like it :)

  2. Thanks for the recipe! my husband and me really like it and this dish is really suitable for busy people who still want to eat yummy food!


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