Cacio E Pepe Chicken Sausage Pasta - Amylu Foods

Cacio E Pepe Chicken Sausage Pasta

Product used in this recipe:
Cacio E Pepe Chicken Sausage


  • 8 oz spaghetti or bucatini pasta
  • 2 Cacio e Pepe chicken sausages, sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper, plus extra for serving
  • 1 cup freshly grated Pecorino Romano cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Chopped fresh parsley, for garnish (optional)


  • Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
  • In a large skillet, heat the butter over medium heat. Add the sliced Cacio e Pepe chicken sausages and cook until browned. Remove the sausage from the skillet and set aside.
  • In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
  • Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta cooking water and the freshly cracked black pepper. Toss everything together until the pasta is well coated.
  • Gradually add the grated Pecorino Romano and Parmesan cheeses to the pasta, tossing continuously until the cheese melts and forms a creamy sauce. If the sauce is too thick, add more of the reserved pasta cooking water as needed to reach your desired consistency.
  • Return the Cacio e Pepe chicken sausage to the skillet and toss with the pasta.
  • Taste the pasta and season with salt if needed, keeping in mind that the cheeses are already salty.
  • Serve the Cacio e Pepe Chicken Sausage Pasta immediately, garnished with additional freshly cracked black pepper and chopped fresh parsley if desired.