If you're looking for a satisfying pasta recipe with big flavors, try my Linguica Pasta with Peas. It's easy to make in under 30 minutes!
If you're a pasta fan like I am, I think you'll love this recipe! It's SO delicious: a hearty, satisfying pasta dish that fulfills any craving for comfort food. Quick and easy enough to make for any weeknight dinner!
This is one of the first recipes with linguica that I published back in 2009. I still love making this recipe, and think you will, too!
🌟 Reasons to love this recipe
- This pasta with linguica recipe calls for just 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. Just make sure it's the solid chorizo that you can slice, not the ground chorizo in very thin opaque casing.
Pasta - I 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, just 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.
While not exactly spicy, linguica does have big flavors. Each bite has strong paprika, chili, and garlic flavors.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
🥘 Kitchen tools and equipment
You really don't need any fancy tools or special equipment to make this linguica recipe. You just 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
🍷 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
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
- 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)
- 1 Tablespoon finely chopped fresh basil or 1 teaspoon dried basil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon finely chopped fresh parsley
- ¼ cup freshly grated parmesan cheese
- 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, just 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.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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.