Description
A creamy Brazilian pasta dish with Calabrian sausage, requeijão, and heavy cream, perfect for family dinners.
Ingredients
500 g Macarrão parafuso or penne
300 g Linguiça calabresa defumada (sliced into rounds)
1 medium Cebola picada
4 cloves Alho picado
200 g Requeijão cremoso
200 g Creme de leite
3 tablespoons Molho de tomate caseiro or polpa
2 tablespoons Óleo or azeite
to taste Sal
to taste Pimenta-do-reino
to taste Cheiro-verde picado
1 cup Água do cozimento do macarrão (reserved)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving 1 cup of pasta water
- Brown the calabresa: In a large pan, heat oil. Fry calabresa slices until golden and they release their fat. Remove and set aside
- Sauté aromatics: In the same pan, discard excess fat, leaving 2 tablespoons. Sauté onion until translucent, then add garlic and stir for 1 minute
- Make the creamy sauce: Add tomato sauce, requeijão, and cream. Mix until smooth. Return the calabresa. Season with salt and pepper
- Finish and serve: Add the cooked pasta to the sauce and mix gently. If too thick, add reserved pasta water bit by bit. Garnish with fresh herbs. Serve immediately
Notes
Do not overcook the pasta; it should be al dente as it will finish cooking in the sauce.
Brown the calabresa well for maximum crispness and smoky flavor.
The reserved pasta water is key for emulsifying the sauce (starch helps creaminess).
Use full-fat requeijão for best creaminess; substitute with cream cheese if needed.
Serve immediately while hot and cheese is melty.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk or water on the stovetop, not microwave.
For freezing, freeze the sauce separately and cook fresh pasta when serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Brazilian