Name: Spiced Kabanos Creamy Penne with Cornichon Pickle Raita
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 grams penne pasta; 200 grams kabanos sausage (sliced into thin rounds); 1 medium onion (finely diced); 3 cloves garlic (minced); 2 medium carrots (julienned); 1 can (400 grams) canned corn (drained); 1 can (400 grams) canned peas (drained); 200 milliliters sour cream; 100 milliliters Philadelphia cream cheese (softened); 100 milliliters cream 12%; 3 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 1 cup cornichons (finely chopped); 2 teaspoons sesame seeds; 1 teaspoon Tabasco sauce; 2 eggs (beaten); 50 milliliters milk; 4 tablespoons butter (divided); 1 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste)

Spiced Kabanos Creamy Penne with Cornichon Pickle Raita

A bold fusion of North Indian creamy curry traditions with South Indian pickle condiment culture, this dish combines smoked kabanos sausage with penne pasta in a tangy sour cream and mustard-based sauce, topped with a refreshing cornichon-pea raita. The layers of spice, creaminess, and pickle tang create an unexpectedly harmonious Indian-Indian fusion that celebrates regional diversity.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour4/10

Umami6/10

Spicy3/10

🥄 Texture

Creamy, rich sauce that clings to al dente penne, punctuated by slightly chewy, caramelized kabanos rounds. Vegetables (corn, peas, julienned carrots) add tender kernels and subtle bite while the cornichon-pea raita provides a crisp, crunchy contrast with sesame seed nuttiness.

👃 Aroma

Smoky, savory notes from the kabanos and sautéed onion/garlic are prominent, layered over a warm dairy creaminess. Bright vinegary and mustardy tang from the cornichons and Dijon cuts through, with a faint toasted sesame aroma from the garnish.

🍷 Pairs Well With

A crisp, acidic white wine (Pinot Grigio or Sauvignon Blanc) or a clean pilsner/lager to cut the creaminess and complement the pickled tang; alternatively a lightly hoppy pale ale.

🥗 Side Dishes

Simple green salad with lemon vinaigrette, crusty rustic bread or garlic baguette, or a chilled cucumber-dill salad to echo the raita's pickled freshness

Ingredients(20 items)

1250 grams penne pasta

2200 grams kabanos sausage (sliced into thin rounds)

31 medium onion (finely diced)

43 cloves garlic (minced)

52 medium carrots (julienned)

61 can (400 grams) canned corn (drained)

71 can (400 grams) canned peas (drained)

8200 milliliters sour cream

9100 milliliters Philadelphia cream cheese (softened)

10100 milliliters cream 12%

113 tablespoons mayonnaise

122 tablespoons Dijon mustard

131 cup cornichons (finely chopped)

142 teaspoons sesame seeds

151 teaspoon Tabasco sauce

162 eggs (beaten)

1750 milliliters milk

184 tablespoons butter (divided)

191 teaspoon salt (to taste)

200.5 teaspoon black pepper (to taste)

Instructions

Bring a large pot of salted water to boil. Add penne pasta and cook until al dente (approximately 10-12 minutes). Drain and set aside, reserving 1 cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced kabanos sausage and cook for 3-4 minutes until edges are slightly caramelized. Remove and set aside.

In the same skillet, add remaining 2 tablespoons of butter. Sauté the diced onion for 3 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.

Add julienned carrots to the skillet and cook for 2 minutes. Stir in the canned corn and drained peas, cooking for another 2 minutes.

Reduce heat to medium. Add sour cream, Philadelphia cream cheese, and cream 12% to the vegetable mixture. Stir continuously until the cream cheese is fully melted and incorporated (approximately 3-4 minutes).

In a small bowl, whisk together mayonnaise, Dijon mustard, and Tabasco sauce. Slowly incorporate this mixture into the creamy sauce, stirring well to avoid lumps.

Return the cooked kabanos sausage to the skillet. Add the cooked penne pasta and toss gently to coat all pasta evenly. Add reserved pasta water gradually (approximately 0.5-1 cup) to achieve desired sauce consistency.

Season with salt and black pepper to taste. Cook for 2 minutes more, stirring occasionally.

In a separate small bowl, prepare the raita: combine chopped cornichons, remaining drained peas, beaten eggs mixed with milk, and sesame seeds. Mix gently.

Transfer the creamy penne to serving bowls and top each portion with a generous spoonful of the cornichon-pea raita.

Garnish with additional sesame seeds and serve immediately while hot.