Dec 1, 2011

Spicy Asian Sausage Spaghetti with a Touch of Grated Pecorino

**Secret revealed**

This is my all time favorite Asian sausage. The love is so intense, you can find at least 20 of them sitting in the freezer at all times just in case my craving kicks in any moment.  The sausages came from a local market in Taiwan that specializes in all kinds of marinated, pickled, aged, and dried goods.

So far I haven't found any comparables that get half as tasty in the states. Sadly no meat products are allowed on the plane, otherwise I'm so gonna stuff one big luggage just full of sausages. By the way, did I tell you it's "super spicy" (麻辣) Asian sausage? Even better!

The sausages are good on its own after steaming, pan-searing, or both. Some people stir-fry it with other ingredients or cook with white rice. But this time, I gonna add a little twist, how about spaghetti with a touch of grated pecorino?

Ingredients (for 2)?

2 spicy Asian sausages
2 fresh chili pepper (yes I prefer it even more spicy)
3 garlic cloves
3 tablespoons of sausage oil
Some spaghetti
Some grated pecorino
Some olive oil
Some sea salt
Some freshly ground black pepper


It's actually a quite simple dish. If you can't find "super spicy" Asian sausage, any other type of spicy pork sausages will do.

Steam the sausages till fully cooked through. Once done, remove from heat and let them cool a little bit before cutting into thin slices. Remember to save the grease oil that came out from the sausages during the process.

Bring a bit pot of water to a boil, add a few pinches of salt to flavor the water. Add in the pasta and cook till al dente. Once ready, drain well and set aside.

Peel and finely chop the garlic cloves. Remove the stems from the chilies and finely chop them.

Heat up a big pan, drizzle some olive oil till just evenly coated the surface,
Toss in chopped garlic and chilies, sprinkle some salt and pepper,
Cook till the aroma comes out, add in the sausage slices and 1/2 of the sausage oil right before the garlic almost gonna get burned.

Cook for about a minute,
Pour in the pasta, mix well and toss in the remaining sausage oil,
Cook till the juice has been absorbed a wee bit by the spaghetti,
Transfer onto a plate,
Sprinkle some more black pepper and serve with freshly grated pecorino.

So spicy, so mouth watering,
The cheese actually balances out the spiciness, but after all it's still a super hot dish. I bet it'll be a perfect meal on a cold winter day.

Be careful, those of you who can't take the heat well, tissues are required in case of excessive sweating.

Cindy's Rating: 9


  1. Is this 台湾香肠 (which typically has more sweetness to it) or 港式腊肠? Nice fusion into the spaghetti with pecorino cheese :)

  2. To Tigerfish~
    More like neither, it's closer to "China" type of sausage!