Uli's Sausage Pasta

Serves 6

Season: Winter

Wayne Bachmeier, Meat & Seafood Manager, 16th & Madison

Longtime fans of Uli's Famous Sausages, Wayne and his family have a few Uli's staples on rotation at their house: Chorizo and scrambled eggs, bratwurst and sauerkraut, and this delicious pasta recipe.

About Uli's Sausage, from our Winter 2014 Central Register: 

Central Co-op has been carrying Uli’s Famous Sausage for 12 years—nearly as long as Uli himself has been manning his stand down at Pike Place Market.

“Uli is 6’6”, 100 percent German, with a heart of gold,” says Meat Department Manager Wayne Bachmeier. “He’s a natural culinary talent. The sausage flavors are incredible because the spice blends just go together so well.”

Uli’s cooking prowess began back when he was a kid in Germany, where his family had an inn and restaurant. Uli says his grandmother recognized his talent way back then, always saying, “Put Uli in the kitchen. He knows what to do.”

After the journey to becoming a Master Butcher, Uli moved to Seattle via Taiwan with his new wife. He started Uli’s Famous Sausage just months later. 

Here at the Co-op, we now carry 22 different kinds of Uli’s sausage, from veggie chicken to breakfast. We sell over 500 lbs of it a week! 

A longtime fan, Wayne and his family have a few Uli’s staples on rotation at their house: Chorizo and scrambled eggs, bratwurst and saurkraut, and this delicious pasta recipe.


  • 1 tablespoon olive oil
  • 1 lb Uli’s hot Italian or Cajun Andouille sausage (casings removed and crumbled)
  • 4 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1 lb penne pasta
  • 3 tablespoons butter
  • 1 cup whipping cream (or as needed)
  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons fresh chopped parsley


  1. Heat oil in hot pan and add sausage, garlic, and red pepper flakes.
  2. Break apart the sausage and cook until no longer pink, and add cream. Simmer on low.
  3. Add pasta to boiling water — when the pasta’s ready, so is the sausage.
  4. Drain pasta and add to sausage.
  5. Add butter, Parmesan cheese, and parsley and mix well.
  6. Sprinkle with a little more cheese (of course) and serve.


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1600 E Madison St, Seattle

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