Sisig Mushroom Cream Pasta: What to do with Leftover Sisig

Words: Mikka Wee/Photography: Mylene Chung/Styling and Recipe Development: Katherine Jao/July 17, 2012

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It’s fun to see people get drunk because it brings out the Homer Simpson in all of us.

Sometimes, a drunken stupor unravels out-of-this-world behavior such as licking the floor, dunking your head in the toilet, and publicly exhibiting unwanted parts of your half-naked body.

Fast forward to the next morning when we wake up with terrible hangover that’s ­­on a major-major level. But as we take steps that require us to muster every single ounce of energy despite our shaky surroundings, there is one thing we are in dire search for: fooood.

Suddenly, you remember that all your food was chowed down by your lovely drinking buds as evidenced by the haphazardly stacked bowls in your sink. To your dismay, you are left with last night’s cholesterol-filled culprit: sisig. So what do you do then? Duh. Magic.

Turn on the heat, dump in your sisig, and just add some cream, mushrooms, and voilà! You’ve created a dish that’s worth the struggle: Sisig Cream Pasta with Mushrooms. (Applause for managing to put it all together even with a hangover.)

Though we do not promise that this dish will cure your hangover, we do promise that it’ll satisfy your taste buds and make up for the evening’s embarrassment. For now, we leave you dish that you can chow down to despite your aching head.

You can also invite your friends…if they still want to associate themselves with you, that is.

Sisig Mushroom Cream Pasta

Yield: 2-3 servings


  • 500 grams fresh miki noodles
  • 1 cup cooked sisig (we used Razon’s)
  • 1 cup all purpose cream
  • 1/2 cup milk
  • 1/2 cup chopped button mushrooms
  • 2 tbsp chopped bell pepper
  • 1/2 tsp fine salt
  • 1/4 tsp pepper
  • chopped parsley, for garnish


  1. Boil fresh noodles for 1 minute. Set aside.
  2. In a non stick pan, boil together cream, milk, button mushrooms and bell pepper for 3 minutes.
  3. Add in sisig and season with salt and pepper.
  4. Simmer for 1-2 minutes.
  5. Check seasonings.
  6. Toss in boiled noodles.
  7. Sprinkle with chopped parsley on top.
  8. Serve.


  1. You can put more sisig on top as garnish or for extra flavor. We used canned mushrooms for this recipe but fresh mushrooms will go perfectly with this recipe as well.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Lloyd Tan

    yummm!!! can’t wait to try this :@)

    • Mikka Wee

      Go for it!!! 😀

  • Liee Lozano

    OMG. Sooner or later, I’m gonna die and my cause of death would be “” hahaha

    • Mikka Wee

      HAHAHA! Then you have lived your life well! Just kidding! Thanks for the love, Liee. :)

  • Zynnie

    This is awesome! I’ve made something similar before- sisig carbonara (egg, cheese, and pasta). Best fatty/carb-y hangover *cure*!

    • Mikka Wee

      That sounds like all sorts of YUM! Will try it soon! 😉 

  • Morgan_4888

    Sisig is cut up meat from the pig’s head right?

    • Katherine Jao

      yes Morgan. :)

  • Gab

    Sisig and cream?! This I gotta try! 😀

    • Katherine Jao

      You should Gab! :) it’s work every fat! haha

  • Ddiamare @

    What? A pasta recipe whose main ingredient are noodles? Why is the sauce on top and not mixed with pasta? Thanks

    • Katherine Jao

      Hi! :) there are pastas that are served this way, and you just have to mix it before eating.

  • sandrita

    Black Soup on Maginhawa has a similar dish — sisig carbonara. (Or is that Pino Resto on Malingap?) Anyway, looks like great-hungry-carnivorous minds think alike. 😀

    • Katherine Jao

      Really? Is it good? :)

  • ki

    can i use other pasta like spag?

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  • Steph

    This looks super yummy! That being said though… when is there ever leftover sisig? hehe! I always wipe off the sisig sizzling plate clean 😉