If you're looking for a satisfying pasta recipe with big flavors, try the Linguica Pasta with Peas. It's simple to make in under 30 minutes!
If you're a pasta fan like We am, We think you'll love this recipe! It's SO tasty: a hearty, satisfying pasta dish that fulfills any craving for comfort food. Quick and simple enough to make for any weeknight dinner!
This is one of the first recipes with linguica that We published back in 2009. We still love making this recipe, and think you will, too!
[feast_advanced_jump_to]🌟 Reasons to love this recipe
- This pasta with linguica recipe calls for simply six ingredients, plus the standard olive oil, salt, and pepper.
- You can make this in under 30 minutes, so it's perfect for busy weeknights.
- It's big on flavor, thank to the linguica, garlic, tomatoes, and sweet peas.
🍝 Ingredient notes
Linguica – Most grocery stores carry at least one brand of linguica sausage. If you can't find linguica, you can substitute Spanish chorizo sausage. Simply make sure it's the solid chorizo that you can slice, not the ground chorizo in quite thin opaque casing.
Pasta– We love using rotini pasta or other corkscrew-shaped pastas, because the sauce gets locked into the spirals so you get a nice distribution of flavors.
✅ Step-by-step instructions
In a large pot, boil water and cook the pasta according to package directions.
- In a large skillet over medium-high heat, add the oil. Then sauté the garlic for one minute, simply until softened.
- Add the linguica, and sauté for 2 to 3 minutes, stirring regularly.
3. Add the tomatoes and, stirring regularly, cook for 4 to 5 minutes.
4. Drain the cooked pasta but reserve ¼ cup of the hot starchy pasta water. Add the drained cooked pasta and the reserved hot starchy pasta water to the skillet. Stir to coat the pasta with the sauce. Add the peas, and continue cooking for 2 minutes until the peas are cooked through.
❓ Recipe FAQs
Linguica is a Portuguese sausage made with pork butt (which is the pork's upper arm and shoulder). It's mixed with Calabrian chili, paprika, and garlic. It's a vibrant tomato red color, slightly denser and chewier than a hot dog but not as firm and toothsome as salami.
What does linguica taste like?While not exactly spicy, linguica does have big flavors. Each bite has strong paprika, chili, and garlic flavors.
What's the best way to store leftovers?Store leftovers in an airtight container in the refrigerator for up to 4 days.
🥘 Kitchen tools and equipment
You truly don't need any fancy tools or special equipment to make this linguica recipe. You simply need a large pot to boil water and cook the pasta. Then you'll need a large skillet to cook the linguica and finish the dish.
🍽 Serving ideas
Serve this linguica pasta with some crusty bread, like Filipino Pandesal, Garlic Rosemary Focaccia, or Garlic Parmesan Knots.
This pasta recipe is also tasty with a simple Cucumber Tomato Salad or a side of Air Fryer Broccoli.
For dessert, make this Leche Flan, Brown Butter Chocolate Chip Cookies, or enjoy some Chocolate Chip Almond Biscotti with after-dinner espresso.
🍷 Best wine pairings for linguica
The bold flavors of linguica call for an equally bold red wine. Go for a Spanish Tempranillo.
Or, considering Linguica is a Spanish sausage, pair linguica recipes with a wine from the Alentejo region in Portugal, such as a Touriga Nacional or a Tinta Roriz.
More pasta recipes to try
- Butternut Squash Ravioli
- Creamy Ground Beef Pasta
- Pasta with Clams and White Wine Sauce
- Cajun Shrimp Pasta Recipe
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Linguica Pasta
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 servings
An simple, tasty pasta with linguica!
Ingredients
- 12 ounces rotini pasta , or any other corkscrew-shaped pasta
- 2 Tablespoons olive oil
- 2 garlic cloves, minced
- 1 linguica sausage, sliced thinly
- 1 can (14 ounce) can of stewed tomatoes, undrained
- ¾ cup peas (frozen or fresh)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon finely chopped fresh basil, or 1 teaspoon dried basil
- 1 Tablespoon finely chopped fresh parsley
- ¼ cup freshly grated parmesan cheese
Instructions
- In a large pot, boil water and cook the pasta according to package directions.
- In a large skillet over medium-high heat, add the oil. Then sauté the garlic for one minute, simply until softened. Add the linguica, and sauté for 2 to 3 minutes, stirring regularly.
- Add the tomatoes and, stirring regularly, cook for 4 to 5 minutes.
- Drain the cooked pasta but reserve ¼ cup of the hot starchy pasta water. Add the drained cooked pasta and the reserved hot starchy pasta water to the skillet. Stir to coat the pasta with the sauce. Add the peas, and continue cooking for 2 minutes until the peas are cooked through. Season with salt and pepper.
- Sprinkle fresh basil, parsley, and parmesan simply before serving.
Notes
Storage: allow pasta to cool completely, then store in an airtight container for up to 5 days.Nutrition
Calories: 515 kcal, Carbohydrates: 74 g, Protein: 18 g, Fat: 16 g, Saturated Fat: 4 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 20 mg, Sodium: 705 mg, Potassium: 554 mg, Fiber: 5 g, Sugar: 7 g, Vitamin A: 517 IU, Vitamin C: 21 mg, Calcium: 68 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on October 9, 2009. It was updated with all new photos more helpful cooking tips, and updated recipe card and republished on July 18, 2022.
