Espaguete à Portuguesa (Portuguese-Style Spaghetti)

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For the Pasta & To Finish:

  • 400g (14 oz) dried spaghetti

  • Fresh parsley, finely chopped, for garnish

  • Grated Queijo da Serra, Parmesão (Portuguese Parmesan), or Pecorino Romano cheese, for serving

Chef’s Notes on Key Ingredients:

  • The Sausage is Key: Chouriço (smoked paprika sausage) is non-negotiable for an authentic flavor. Its smoky, garlicky, and slightly spicy oil will render out and form the flavor base of the entire sauce. Linguiça is a very acceptable alternative.

  • The Paprika: Using Portuguese pimentão doce (sweet paprika) enhances the authenticity, but any high-quality sweet paprika will work. A pinch of pimentão picante (hot paprika) can be added for a subtle kick.

  • The Wine: The wine is used to deglaze the pan, lifting the flavorful browned bits (sucs) from the bottom. This step adds a crucial layer of depth to the sauce.

  • The Cheese: While Parmesan works, using a Portuguese cheese like Queijo da Serra (a soft, buttery sheep’s milk cheese) or Parmesão (the Portuguese style of Parmesan) adds a truly authentic finishing touch.

For the Pasta & To Finish:

  • 400g (14 oz) dried spaghetti

  • Fresh parsley, finely chopped, for garnish

  • Grated Queijo da Serra, Parmesão (Portuguese Parmesan), or Pecorino Romano cheese, for serving

Chef’s Notes on Key Ingredients:

  • The Sausage is Key: Chouriço (smoked paprika sausage) is non-negotiable for an authentic flavor. Its smoky, garlicky, and slightly spicy oil will render out and form the flavor base of the entire sauce. Linguiça is a very acceptable alternative.

  • The Paprika: Using Portuguese pimentão doce (sweet paprika) enhances the authenticity, but any high-quality sweet paprika will work. A pinch of pimentão picante (hot paprika) can be added for a subtle kick.

  • The Wine: The wine is used to deglaze the pan, lifting the flavorful browned bits (sucs) from the bottom. This step adds a crucial layer of depth to the sauce.

  • The Cheese: While Parmesan works, using a Portuguese cheese like Queijo da Serra (a soft, buttery sheep’s milk cheese) or Parmesão (the Portuguese style of Parmesan) adds a truly authentic finishing touch.

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