This “Fusilli Pasta with Alheira” is a modern and flavourful dish that brings together the comforting familiarity of pasta with the unique taste of Alheira, a traditional Portuguese sausage. The addition of fresh vegetables and a creamy sauce creates a well-rounded and satisfying meal that is both easy to prepare and bursting with flavour.

Ingredientes

  • 150g de Fusilli
  • Sal e Pimenta Q.B.
  • 1 c.s. de azeite
  • 1/2 Pimento Vermelho cortado em tiras
  • 1/2 Alheira
  • 1 Embalagem de Creme Fraiche (pode substituir por natas)
  • 150g de Cogumelos Frescos cortados em tiras
  • Rúcula

Preparação

  1. Coza a massa em água temperada com sal e um fio de azeite.
  2. Numa frigideira quente, coloque o azeite e a alheira sem pele cortada em pedacinhos pequenos. Deixe fritar.
  3. Junte os cogumelos e o pimento e salteie.
  4. Tempere de sal e pimenta e junte o creme fraiche. Deixe reduzir e junte uma “mão-cheia” de rúcula.
  5. Escorra a massa quando cozida e envolva-a no molho. Sirva com rúcula fresca por cima.

Ready for a delightful fusion of Portuguese tradition and Italian comfort food? Here’s the English version of this vibrant recipe, perfect for a quick and delicious meal.

Fusilli Pasta with Alheira

This recipe for Fusilli Pasta with Alheira is a fantastic example of contemporary Portuguese cooking, blending the beloved comfort of pasta with the distinctive flavour of Alheira. Alheira is a unique Portuguese sausage, originally created by Jews in the 15th century to avoid the Portuguese Inquisition; made typically from poultry or other meats, and often bread, it has a rich, savoury, and slightly smoky profile. When combined with tender pasta, earthy mushrooms, sweet bell peppers, and a creamy sauce, it transforms into a quick, easy, and incredibly satisfying meal.

The beauty of this dish lies in its simplicity and the harmonious combination of textures and flavours. The Alheira, when crumbled and sautéed, releases its delicious fats and develops a crispy texture that contrasts wonderfully with the al dente fusilli. The addition of mushrooms and bell peppers not only adds vibrant colour and nutrients but also provides a pleasant bite and depth of flavour. The creamy element, whether crème fraîche or regular cream, binds all the ingredients together, creating a luxurious sauce that coats every strand of pasta.

This dish is perfect for a weeknight dinner when you need something quick yet impressive. The fresh arugula stirred in at the end and as a garnish adds a refreshing peppery note, cutting through the richness of the Alheira and cream. For an extra touch, you could drizzle with a good quality olive oil before serving, or sprinkle with some grated Parmesan cheese if desired.

Ingredients

  • 150g Fusilli pasta
  • Salt and pepper, to taste
  • 1 tbsp olive oil
  • 1/2 red bell pepper, cut into strips
  • 1/2 Alheira sausage
  • 1 container (approx. 200ml) crème fraîche (can be substituted with cooking cream)
  • 150g fresh mushrooms, sliced or cut into strips
  • Arugula (rocket), for serving

Preparation

  1. Cook the fusilli pasta in a large pot of salted water with a drizzle of olive oil according to package instructions, until al dente.
  2. While the pasta is cooking, heat 1 tablespoon of olive oil in a hot frying pan. Remove the skin from the Alheira sausage, crumble it into small pieces, and add it to the hot pan. Fry until golden and slightly crispy.
  3. Add the sliced mushrooms and red bell pepper strips to the pan with the Alheira. Sauté for a few minutes until the vegetables are tender-crisp.
  4. Season with salt and pepper. Stir in the crème fraîche (or cooking cream) and let the sauce reduce slightly until it thickens. Stir in a handful of fresh arugula until just wilted.
  5. Drain the cooked pasta and add it directly to the pan with the sauce. Toss everything together to ensure the pasta is well coated. Serve immediately, garnished with fresh arugula on top.