Cheesy Sausage Fettuccine

The best part about this recipe is that it’s unabashedly made from store-bought ingredients which are probably in your fridge right now. Not organic or made-from-scratch, just easy weekend pasta for someone who’s too busy or tired to visit the farmers’ market or make an elaborate meal. And the taste will not betray its humble beginnings!

Preparation time: 5 min

Cooking time: 10-15 min
Serves: 4-6


3-4 frozen sausages
6-10 frozen potato bites
1 bell pepper
10-12 garlic cloves, sliced
medium-sized onion, finely chopped
1 bell pepper, sliced
1 tsp basil
1 tsp oregano
2-3 tsp red chilli powder
2-3 tsp red chilli flakes
1/2 tbsp salt and freshly-ground black pepper
1 tbsp ginger-garlic paste
2 tbsp olive oil or 1 tbsp butter
1 cup unsalted chicken stock
1 pack cream of mushroom soup
1 1/2 cups milk
400 g fettuccine pasta
3 slices of cheese
1/2 cup coriander or parsley, chopped
salt and freshly-ground black pepper, to taste

mixing bowls, large and small
large skillet
chef’s knife
slotted spoon
wooden spoon
cheese grater
large pot
measuring cups and spoons



1 Thaw sausages and potato bites, then slice the sausages into 2cm thick rounds, set aside.

2 In a small bowl of cool water, add the soup and stock, mix well to avoid lumping.

3 Chop garlic, onions and bell pepper.

4 Tear up the cheese slices.



1 In a large pot, add plenty of water and bring to a boil. Salt generously, and add the fettuccine with a dash of oil.


2 In a large skillet, add the oil or butter and fry the garlic and onions. Add ginger-garlic paste. Once fragrant and soft, add the sausages and fry till well-browned.

3 Add a pinch of salt and the red chilli powder and coat the sausages well. Then add the potato bites and fry until done. Drain the fried mixture and set aside.

4 In the same skillet, saute the bell peppers. Drain and set aside.


5 Don’t worry if some of the onions and garlic have turned brown and are sticking to the bottom of the skillet. Lower the heat and pour in the soup and stock mixture after giving it a good stir. Keep the heat on low.

6 Drain the pasta in a colander once it’s done. Add a dash of oil and toss to avoid stickiness.

7 Once the soup and stock mixture begins to coagulate, pour in milk slowly while stirring vigorously. Mix well.

8 Add red chilli flakes, oregano, basil and freshly-ground black pepper with salt and mix. Bring almost to a boil before adding cheese.


9 As the cheese begins to melt, add the pasta and mix well so that it’s completely coated with the sauce.


10 Garnish with coriander or parsley and serve warm. Bon apetit!



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