250 g of screw-shaped pasta (fusilli)
Tomato Sauce
1/2 cup of water
3 tablespoons of tomato puree
1/2 tablespoon of vinegar
120 g of fresh linguica
3 red bell peppers, seeded and sliced
2 cloves of garlic, minced
Salt to taste
250 g of screw-shaped pasta (fusilli)
Tomato Sauce
1/2 cup of water
3 tablespoons of tomato puree
1/2 tablespoon of vinegar
120 g of fresh linguica
3 red bell peppers, seeded and sliced
2 cloves of garlic, minced
Salt to taste
In a large pot, place 3 liters of water, cover, bring to a boil, and let it simmer
Add 1 tablespoon of salt and let it simmer again
Add the pasta in batches, stirring and cooking until al dente
Tomato Sauce
Remove the membrane from the linguica and cut it into small pieces
In a skillet, fry the linguica in high heat for about 3 minutes or until golden brown
Add the garlic, peppers, water, tomato puree, vinegar, and salt to taste and simmer on low heat for about 5 minutes
Drain the pasta
Place it back in the pot where it was cooked, add the sauce, and stir
Cover the pot and let it rest for 5 minutes
Serve immediately.
