Linguiça Pasta Sauce Recipe | Portuguese Sausage at its Best

Living in the area of South London that I do means that there are a large number of Portuguese shops about, including one excellent butchers just past Stockwell Station.

One of my favourite products from the shop is a fatty, meaty type of smoked sausage called Linguiça, which works amazingly as a base for a rich tomato pasta sauce. Before I get started, knowing that this is probably a new ingredient for most of you, I thought I’d share a bit of extra information on Liguica, how to eat it, and just why it’s such a treat.

What is Linguiça?

Linguiça is a smoked pork sausage found in Portuguese & Brazilian cuisine. It’s usually served alongside carbs like pasta, rice or potatoes. It’s strong, complex and meaty. The main flavours that come through are garlic and paprika.

Where to Find Linguiça

or me, the best place to find Linguiça sausage is in a Portuguese or Brazilian butchers, although you can sometimes find it in other specialist supermarkets too. It tends to be sold in strings of large, brightly coloured sausages, with a fair bit of fat in which all adds to the flavour.

What Should Linguiça Be Served With?

With it being a strong flavoured and meaty sausage, Linguica works well with an astringent, hoppy beer that will cut through the fattiness and freshen up your palate. A strong red wine with ripe fruit will work well too.

Right, now you’re clued up on what this weird meat you’ve just bought is, let’s get to cooking this weird meat you’ve just bought.


  • 200g Linguiça Sausage (about 3 large sausages)
  • 1 large onion
  • 1 carrot
  • 1 stick of celery
  • 1 tbsp fresh parsley
  • 2 red peppers
  • 1 tbsp olive oil
  • 1 tpsp mixed herbs (or herbes de provence)
  • 1 tin peeled tomatoes (chopped)
  • 400ml Passatta
  • 2tbsb balsamic vinegar
  • 2tbsp creme fraiche.
  • 100g pasta per portion (I prefer thick, large pasta which can stand up to the strong sauce). Tagliatelle is good too.
  • 1 red chilli (optional)


Before you start cooking, skin the linguica to save faffing around with it once the veg is frying. Once you’ve done this, break it up into chunks and roughly roll the meat into balls. The size is completely up to you. I found that linguica sausage breaks up a fair bit, but that’s no problem.

Finely chop your onion, carrot, garlic, chilli and celery, and thickly dicing your red pepper too. Heat up the olive oil in a large cast iron pan as you do so.

Next, fry your veg, chilli and garlic for 10 minutes at a medium heat in a tablespoon of olive oil, stirring regularly. Then add the sausage to your pan and cook in with the vegetables. Try not to move everything around too much over the first couple of minutes, as the sausage will break up if not sealed first. Cook for 10 minutes without a lid, then 10 minutes with one, still stirring regularly.

Now, squeeze in your tomato puree and cook for 2 minutes, before adding the peeled tomatoes, italian herbs, sriracha and balsamic vinegar. Cook for 2 minutes, then add the passatta, turn the heat right down and cook for another 10 minutes. You guessed it – stir regularly.

At this point, cook your pasta in well-salted water. Once it’s finished (al dente is best), add a little of the pasta cooking water to your sauce until you reach the consistency you are looking for, then mix. Then add the creme fraiche & parsley to the sauce, mix well, and serve atop the pasta. Enjoy!

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