Best Pan Fried Linguica And Onions Recipes

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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

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 MELTED ONIONS AND CREAM



Linguine With Melted Onions and Cream image

This surprisingly elegant pasta dish is also seriously easy. All you need are pantry ingredients and some patience for slowly cooking down the onions until they turn into a fragrant purée. Add a squeeze of tomato paste and a slosh of heavy cream, taste and done. This recipe comes from a book by two excellent home cooks: "The Good Food: A Cookbook of Soups, Pastas and Stews" by Julie Strand and Daniel Halpern, first published in 1985 and reissued in 2018.

Provided by Julia Moskin

Categories     dinner, pastas, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
4 tablespoons olive oil
4 large onions, very thinly sliced (you can do this in the food processor)
Salt
1/2 cup heavy cream
2 teaspoons tomato paste, more to taste
Ground black pepper
1 pound linguine or other long, thin pasta
1/2 cup freshly grated Parmesan cheese, more for serving
Finely minced parsley, for serving (optional)

Steps:

  • In a wide skillet with a lid, heat the butter and oil over medium heat. When melted, add the onions in batches, stirring to coat. Reduce the heat to very low, cover and cook, stirring often, until very soft and translucent, about 30 minutes. The onions may turn light gold, but they should not brown.
  • Sprinkle with 1 teaspoon salt, cover and continue cooking until onions are golden and melting into a purée, 30 to 60 minutes more depending on the thickness of the onions.
  • In a microwave, heat the cream until warm, add the tomato paste, and stir until dissolved.
  • Meanwhile, bring a large pot of water with 1 tablespoon salt to a boil over high heat for the pasta.
  • When the onions are cooked, stir the cream mixture into the skillet along with a dozen grinds of black pepper. Cook, stirring, until the onion mixture is slightly thickened, 2 to 3 minutes. Turn off the heat.
  • Add the pasta to the boiling water and cook until tender, then drain and return to the pot. Immediately add the onion mixture and Parmesan cheese and toss together. Taste and adjust the seasonings with salt and pepper; add a little more tomato paste if the mixture needs sweetness or acidity.
  • Serve immediately, sprinkling each serving lightly with parsley, if you'd like. Pass more cheese at the table.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 20 grams, Carbohydrate 101 grams, Fat 42 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 19 grams, Sodium 787 milligrams, Sugar 11 grams, TransFat 0 grams

PORTUGUESE SAUSAGE SANDWICHES WITH PEPPERS, ONIONS, AND OLIVES



Portuguese Sausage Sandwiches with Peppers, Onions, and Olives image

Categories     Sandwich     Olive     Onion     Sauté     Quick & Easy     Lunch     Sausage     Bell Pepper     Red Wine     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4

Number Of Ingredients 9

3 tablespoons olive oil, divided
2 medium onions, thinly sliced
3 bell peppers (1 orange, 1 red, 1 green), thinly sliced into strips
1 teaspoon sugar
1/2 teaspoon sweet paprika
1 pound fully cooked sausage, such as linguiça or kielbasa, cut in half lengthwise and crosswise into 6-inch-long pieces
1 cup dry red wine
2/3 cup Kalamata olives, pitted
1 baguette, halved lengthwise, cut crosswise into quarters

Steps:

  • Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add peppers and sauté until lightly browned, about 6 minutes. Sprinkle mixture with sugar and paprika and sauté 1 minute. Using slotted spoon, transfer mixture to plate; leave drippings in skillet.
  • Add remaining 1 tablespoon oil to drippings in skillet. Add sausage and cook over medium heat until browned and heated through, turning occasionally, about 5 minutes. Transfer sausage to plate with pepper mixture.
  • Add wine to skillet; boil until reduced by half, scraping up browned bits, about 3 minutes. Return sausage and pepper mixture to skillet; stir in olives. Cook until heated through, about 2 minutes.
  • Place baguette quarters on each of 4 plates; fill with sausage mixture, spooning juices over each, and serve.

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