Portuguese Pasta

By now you know I love love love linguica, and almost as much, pasta. When I put these together it’s a comfort food I can’t resist. With the recent Freitas Family Reunion I found myself in Lemoore, home of the best linguica, Lemoore Locker. My brother shared his big purchase of linguica with me. (Thanks Dan!) Of course the first meal I made was linguica with eggs, and I’d just had the best Peas with Linguica at the reunion. So, I opted for something a bit different. If you like linguica, pasta and a bit of heat you’re going to love this!

Recipe

16 Ounces linguica-sliced into 1/2 inch pieces & precooked slightly to render off some of the fat
2 Teaspoons olive oil
1 Small sweet yellow onion-diced
1 Clove garlic-minced
8 Ounces elbow macaroni or cavatappi-cook until almost al dente, use plenty of salt in the cooking process
15 Ounce can petite cut tomatoes (plum or Roma best)
1 Cup pasta water + bouillon cube of your choice, I used vegetable
Salt to taste, may not need any
1 Teaspoon Peri Peri sauce-add carefully not to over do with hot taste (add more if into it)
Cilantro for garnish (optional)

Cook linguica separately to render of some of the fat. Don’t cook all the way through. Drain and set aside.

Cook the pasta not quite al dente while sautéing the onion and garlic. Drain pasta and save 1 cup of the pasta water. If you feel the pasta water is going to make your dish too salty replace the pasta water with 1 cup heated water.

Heat olive oil, over medium temperature burner, in a skillet large enough for all ingredients.

Add the onion and sauté until limp. Add the garlic for another minute. Avoid scorching garlic.

Add the tomatoes, the bouillon, pasta water, drained pasta and linguica to the skillet. Simmer.

Add the hot sauce and stir well. After thickened taste for need of salt and more hot sauce.

Serve with cilantro as garnish or not.