Spaghetti Aglio Olio is more than a simple, брзо-на-припреме, and budget-friendly dish. It’s one of the most popular pasta recipes in all of Italy — and in Brazil, сувише.

Why in Brazil too?

Because of the influence of the Italian immigrants and their decendents, who settled mostly in Southern Brazil and also in São Paulo state.

You may not have known this, but Brazil has the largest population of people with Italian ancestry outside of Italy itself. This represents about 10% of the Brazilian population. The Italian immigrants started arriving in Brazil after the unification of Italy… More precisely, the first groups of Italians arrived in 1875; however, the real Italian immigration boom only took place in late 19th century — between 1880 и 1900.

Following in the footsteps of the Portuguese settlers and the German immigrants, they were a significant force in shaping Brazilian culture.

Brazilians also inherited their love for sausage (linguiça) from their European ancestors, particularly for Portuguese, Италијан, German, and Polish sausages.

У реду, you must be asking yourself by now what sausage has to do with Pasta Alio e Oglio… It appears here as part of our twist on this classic dish. Заправо, sausage is so popular in Brazil that it is one of the standard items brought to table and served in our well-esteemed Churrascarias (Brazilian Steak Houses). The most popular are the Calabrese, Португалски, Paio, and Toscana sausages. Which type of sausage to use in a particular dish varies from recipe to recipe. Феијоада , на пример, calls for linguiça toscana и paio, while Calabrese sausage is the preferred topping for pizzas. The garlicky Portuguese sausage is more popular at churrascos (Brazilian barbeque). For our pasta dish today, I preferred to use the smoked Calabrese sausage because of its spiciness.

As part of our twist, I have added pumpkin to our pasta as well, in recognition of the many dishes in Brazil that combine pumpkin with either sausage or shredded jerked beef (carne seca). Both tomato and basil were also added to the pasta to really bring out the dish’s fresh taste. All of the ingredients integrated into this dish make it simultaneously smoky, spicy, сладак, and salty. Жао! I am getting hungry…

If you are, сувише, let’s go prepare our Fettuccini Aglio e Olio with a Twist now.

Buon appetito/ Bom apetite!!!!

 

Феттуццини Бели лук и уље са Твист

Служи 4-6

(Сегмент: From My Table To Yours/ Brazilian Inspired)

Састојци:

1 лб (око 450 г) fettuccini, or your favorite pasta**

1-1/4 tablespoons salt

1/2 cup olive oil

7 оз (око 200 г) smoked Calabrese sausage, ground**

2-1/2 tablespoons garlic, млевен

1/4 до 1/2 tablespoon crushed red pepper flakes

1 cup pumpkin (огуљен, десеедед, куб, and cooked)

1/2 cup cherry tomatos, sliced in half lenghtwise

3 tablespoons basil, исецкан

Parmesan cheese to sprinkle **

** За глутена верзија, користите глутена тестенину.

** Calabrese Sausage (или Linguiça Calabresa) is a very popular product in Brazil, originally from Italy. It contains exclusively pork meat and its spicy flavor is characteristic, resulting from the use of calabresa peppers. It may be offered for sale stuffed into sausage casings or not, dried and/or cooked, and either smoked or unsmoked. If not available in your area, use a smoked jalapeño sausage or any other smoked spicy sausage.

**За VEGETARIAN version, use ground soy instead.

** За Млекаре бесплатна верзија, omit the parmesan cheese.

Упутство:

Cook pasta in salted boiling water (1 tablespoon salt) until al dente, according the instructions on the package. Резерва.

While pasta is cooking, heat olive oil in a saucepan over medium-high heat. Add the sausage and brown for about 6 записник. Add the garlic and red pepper flakes, and sauté for approximately 2 записник. Add 1/4 tablespoon salt and stir. Уклони из топлоте.

Drain pasta, but reserve 1/4 cup of the cooking liquid in a bowl for tossing and serving if necessary. Add the olive oil-sausage-garlic mixture to the drained pasta and toss. Add the reserved cooking liquid — only if mixture seems dry. Онда, add the cooked pumpkin and the tomatoes. Mix gently. Sprinkle the basil and serve immediately. Уживати!

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Приход на португалском:

Тестенина са белим луком и нафту Различито

Послужити 4-6 људи

Састојци:

500 g de macarrão (fettuccini, ou outro de sua preferência)**

1-1/4 colher de sopa de sal

1/2 xícara de chá de azeite de oliva (não extra-virgem)

200 g de linguiça Calabresa defumada, moída**

2-1/2 colheres de sopa de alho, muito bem picado

1/4 a 1/2 colher de sopa de pimenta vermelha seca em flocos (необавезан)

1 xícara de chá de abóbora (Љуштени, sementes retiradas, cortada em cubinhos e cozida)

1/2 xícara de chá de tomate-cereja, partida ao meio no sentido longitudinal

3 colheres de sopa de manjericão fresco, исецкан

Queijo parmesão ralado (необавезан)**

** За versão sem gluten, use macarrão sem gluten.

** За versão vegetariana, use soja ao invés de linguiça.

** За верзија без лактозе, omita o queijo da receita.

Начин да се припреме:

Cozinhe o macarrão em água fervente com 1 colher de sopa de sal, de acordo com as instruções do pacote. Резерва.

Enquanto o macarrão estiver cozinhando, aqueça o azeite numa panela média sobre fogo médio-alto e doure a linguiça por uns 6 записник. Acrescente o alho e a pimenta e doure por mais uns 2 записник. Додати 1/4 colher de sopa de sal e mexa. Уклони из топлоте.

Escorra o macarrão mas reserve 1/4 de xícara de sua água em um recipiente de vidro. Adicione a mistura do óleo-linguiça-alho ao macarrão escorrido e misture. Acrescente a água reservada ao macarrão, se parecer ressecado. Em seguida, acrescente os cubos de abóbora cozidos e misture delicadamente. Por último, adicione o manjericão e sirva imediatamente. Пријатно!

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