Portuguese Sausage (Linguiça) Pasta Sauce

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.

 

Ingredients

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

portuguese-sausage-sauce-ingredients

Method

  1. Start by finely chopping your onion, carrot, garlic, chilli and celery, and thickly slicing your red pepper. Heat up the olive oil in a large cast iron pan as you do so.
  2. Next, fry everything you’ve chopped for 10 minutes at a medium/high heat, stirring regularly.
  3. As you do this, skin the sausage, break it up into chunks, and roughly roll the meat into balls. The size is completely up to you. I found that the sausage breaks up a fair bit, but that’s no issue at all.
  4. Now 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.
  5. Now, squeeze in your tomato puree and cook for 2 minutes, before adding the peeled tomatoes, italian herbs and balsamic vinegar.
  6. Cook for 2 minutes, then add the passatta, turn the heat right down and cook for another 10 minutes. You guessed it – stir regularly.
  7. At this point, cook your pasta in well-salted water. Once it’s finished (al dente is best), add 4 tbsp of the pasta cooking water to your sauce and mix. Add more depending on the consistency you’re after.
  8. Now, add the creme fraiche to the sauce, mix well, and serve atop the pasta. Delicious!portuguese-sausage-pasta-bowl
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