A great Thai Italian Fusion Dish
A bold Thai Italian fusion featuring al dente spaghetti tossed with aromatic Northern Thai Sai Ua sausage, fragrant herbs, and warming spices. Savory, slightly spicy, and irresistibly aromatic, this dish brings the vibrant flavors of Chiang Mai to a classic pasta favorite.
Ingredients (Serves 2:
200g spaghetti
2-3 links of Sai Ua (Northern Thai sausage), sliced into bite-sized pieces.
2 tbs. olive oil
1 small shallot, finely chopped (or omit if following Jay/Jain guidelines)
1 tbs lemongrass, finely minced.
1 tbs. kaffir lime leaves, thinly sliced (remove the central stem)
1 red chili, thinly sliced (optional for extra heat)
1/2 cup cherry tomatoes, halved.
1 tbs Fish Sauce or Soy Sauce
1 tbs Oyster Sauce
1 tsp. Sugar
Fresh lime juice (from 1/2 a lime)
Fresh Thai basil leaves (for garnish)
Grated Parmesan cheese (optional, to taste)
Instructions:
Cook the Spaghetti:
Boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Prepare the Sai Ua:
In a large skillet, heat the olive oil over medium heat. Add the sliced Sai Ua sausage and sauté until it becomes crispy and releases its aromatic oils (about 3-5 minutes). Remove and set aside.
Create the Flavor Base:
In the same skillet, add more olive oil if needed. Sauté the shallots (if using), lemongrass, and kaffir lime leaves until fragrant.
Add the cherry or Plum tomatoes and red chili, cooking until the tomatoes start to soften.
Combine Everything:
Add the cooked spaghetti to the skillet along with the Sai Ua sausage.
Season with fish sauce, mushroom sauce, and sugar. Add a splash of pasta water to help create a light sauce that coats the pasta.
Squeeze in some fresh lime juice and adjust seasoning to taste.
Serve:
Garnish with fresh Thai basil leaves and grated Parmesan cheese (if desired).
Serve immediately, enjoying the fusion of spicy, tangy, and savory flavors!
Suggested Beer and Wine Pairings
Singha Lager Beer – Thailand
Crisp, clean, and lightly malty, Singha Lager refreshes the palate and softens the chili warmth. Its gentle bitterness cuts through the richness of the Sai Ua while remaining subtle enough to let the aromatic Thai herbs shine.
German Pilsner
Bright, dry, and finely bitter, a German Pilsner provides excellent palate cleansing. Its crisp structure lifts the herbal spices and balances the savory sausage fat, making each bite feel lighter and more defined.
Weizenbier / Wheat Beer
Soft carbonation with notes of banana, clove, and citrus harmonizes beautifully with lemongrass and kaffir lime. The smooth mouthfeel tames chili heat and complements the juicy texture of the sausage.
Chenin Blanc – PB Valley, Khao Yai, Thailand
Fresh acidity with stone fruit and citrus notes makes this Chenin Blanc a natural partner for Thai flavors. It brightens the herbs, balances the spice, and adds elegance without overpowering the dish.
Gewürztraminer – Riquewihr, Alsace, France
Highly aromatic with floral, lychee, and spice notes, Gewürztraminer mirrors the fragrant profile of Sai Ua. A perfect match for highlighting lemongrass and kaffir lime, especially when the dish is moderately spicy.
Shiraz Rosé – PB Valley, Khao Yai, Thailand
Dry and refreshing with red berry and subtle spice notes, this rosé bridges richness and heat. Its vibrant acidity and gentle fruit lift the sausage’s smokiness while cooling the palate.