Pasa De Shuto Recipe
Pasa De Shuto Recipe photo by Taste of Home
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Pasa De Shuto Recipe

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My father, who had worked on the railroad, use to make this dish for special family occasions. After he passed away, our family discovered that no one else had this recipe! Then one of my school friends mentioned Pasa de Shuto and shared her recipe with me. I experimented with it until it tasted just the way my father made it.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:10-12 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 10-12 servings


  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 pound ground beef
  • 6 cups chopped vegetables (carrots, onions, green peppers, fresh mushrooms and celery)
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 package (12 ounces) thin spaghetti, broken into 1-inch lengths

Nutritional Facts

1 cup: 310 calories, 12g fat (5g saturated fat), 33mg cholesterol, 721mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 15g protein.


  1. In a large skillet, brown sausage and beef, until no longer pink; drain. Add vegetables and saute just until crisp-tender. Stir in soups, tomato sauce and spices.
  2. Meanwhile, cook spaghetti according to package directions; drain. Add to skillet and stir gently to mix. Yield: 10-12 servings.
Originally published as Pasa De Shuto in Reminisce January/February 1993, p45

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Katy789 User ID: 4536566 107673
Reviewed May. 30, 2012

"I made this dish for the first time. It was excellent and I will make this again. I had enough leftovers for three days worth of meals."

Carol Healey User ID: 1057112 207631
Reviewed Aug. 15, 2011

"Didn't like the seasonings added. My husband said it tasted funny."

FriedaG User ID: 1671534 138234
Reviewed Jan. 3, 2008

"I use chopped parsnips as one of the vegetables because my family likes their peppery-sweet flavor. After adding the spaghetti to the meat and vegetable mixture, I sometimes pour everything into a casserole dish and pop it into the oven to keep warm.

My two sons loved this dish so much while they were growing up that they often requested it, and they still do. When my younger son got his first leave from the USAF, he called to tell me to be sure to fix Pasa De Shuto for him."

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