Skillet Linguica With Pasta Food

SKILLET LINGUICA WITH PASTA

Skillet Linguica With Pasta image

This recipe from The Azorean Greenbean website, dedicated to preserving Azorean cooking, is a dish that was served in the childhood home of the blogger.

Provided by PanNan

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb of portuguese sausage, sliced into rounds (linguica or chourico)
2 large onions, chopped
3 garlic cloves, chopped
26 ounces diced tomatoes
1 (16 ounce) box pasta (elbow macaroni, for example)
4 cups chicken broth
3/4 cup water
1 teaspoon hot red pepper sauce, for heat (pimenta moida preferred) (optional)
2 teaspoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
Add the sausage, salt and pepper and sauté together for another 5 minutes.
Add the chopped garlic and stir in for a minute.
Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
Taste and adjust seasoning to taste if needed.
Remove skillet from heat and leave covered until ready to serve.

LINGUINE WITH GARLIC, HERBS AND LEMON

Linguine with Garlic, Herbs and Lemon image

A simple pasta dish made with fresh ingredients. Herbs that work well with this dish are basil, tarragon, marjoram, oregano, parsley, dill, thyme, chives, cilantro, chervil and mint. I like to go heavy on the basil(about a cup) and then combine one or two other herbs.

Provided by rsarahl

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 teaspoon lemon, zest of, grated
1 lb linguine
2 cups fresh herbs, chop 1 and a half cups and leave about half a cup of the herbs whole or torn into larger pieces
1/4 cup lemon juice
salt

Steps:

Bring 4 quarts of water to a boil in a large pot.
Meanwhile, warm oil and garlic in a skillet over medium heat.
Cook until the garlic is fragrant, being careful not to brown or burn.
Remove the skillet from the heat and stir in the lemon zest and salt to taste.
The water should be close to boiling.
At this point, add salt and the linguine.
Cook until pasta is al dente (follow the directions on the package since cooking times vary product to product).
Reserve 1/2 cup of the pasta water in a small bowl.
When pasta is cooked, drain and toss with garlic mixture, herbs and lemon juice.
Add the reserved pasta water as needed to keep the pasta moist and a little saucy.
Serve immediately.

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