Pasta Sai Ua
This recipe is what happens when creamy, cheesy pasta collides with the spicy, herby magic of Northern Thailand’s Sai Ua sausage. Inspired by my love of comfort food and Thai flavors, this dish is rich, savory, and so cozy. The turmeric gives the sauce a gorgeous golden hue, and a final sprinkle of crispy shallots and lime zest adds texture and zing. It might be my favorite fusion dish I’ve developed so far!
If you’ve already made my Sai Ua recipe, this is a great way to use it up (no casing required). Hope you love it as much as I do!
Pasta Sai Ua
This recipe is what happens when creamy, cheesy pasta collides with the spicy, herby magic of Northern Thailand’s Sai Ua sausage. Inspired by my love of comfort food and Thai flavors, this dish is rich, savory, and so cozy. The turmeric gives the sauce a gorgeous golden hue, and a final sprinkle of crispy shallots and lime zest adds texture and zing. It might be my favorite fusion dish I’ve developed so far!
If you’ve already made my Sai Ua recipe, this is a great way to use it up (no casing required). Hope you love it as much as I do!
Cooking Instructions
- 1
In a dutch oven over medium heat, add the neutral oil and brown the Sai Ua. Once browned, mince and mix until cooked thoroughly. Set aside.
- 2
Bring a large pot of water to a boil. Add salt, and when boiling add the pasta. Cook until al dente, scoop out about a cup of pasta water, then drain.
- 3
Bring the same pot back over medium heat, and add butter, cream, and 1/2 cup pasta water. Bring to a simmer.
- 4
Once simmering, add pasta, parmesan, and turmeric to the pot and give it a mix.
- 5
Add Sai Ua back into the pot to heat it up, and mix everything together. At this point, you could add a little more pasta water to make it saucier.
- 6
Garnish with more parm, crispy shallots, and lime zest. Enjoy!
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