This is a recipe I've made for years in one incarnation or another. It is based on a dish originally prepared when I first left home way back in 20th century. At that time it was an informal concoction and all about speed and convenience. Basically I added cooked ground chourico to prepared spaghetti sauce and served it over pasta. I'm certain there was no innovation in that plenty of people have done it.
In the preparation below, you'll make your own sauce from canned tomatoes and you'll add both pimenta salgada (recipe) and banana peppers. The peppers offer some great flavor and and textural contrast. The pimento salgada also mean you don't have to add any additional salt to this dish. You can substitute other peppers for this dish, but try to stay in the same neighborhood as the ones specified.
If you're a fan of chourico, you're going to love this Portuguese-Italian fusion dish. If you're not a fan of chourico... ...WHY?
2-3 Tbs olive oil
1 medium onion (chopped)
2 lbs. of chourico (ground)
3 cloves of garlic (chopped)
28 oz. can of ground tomatoes
12 oz. can of tomato sauce
2 medium bay leaves
Black pepper to taste
1 medium pimenta salgada (de-stemmed split in half and deseeded and placed in a bowl of cold water)
4 Tbs chopped parsley
Pickled sweet banana peppers (de-seeded, and sliced in rings)
In a large saucepan over medium high heat. Add the olive oil. When the oil begins to shimmer add the onions and cook stirring often until they begin to turn translucent.
Add the ground chourico and cook stirring frequently until it breaks up.
Add the garlic and cook stirring frequently for about 2-3 minutes. Be careful not to burn garlic.
Add both cans of tomatoes and the bay leaves and stir until everything is well mixed. Bring the mixture to a simmer and then reduce to a slow simmer for about 20 minutes stirring occasionally. Test, add black pepper to taste (no salt), cover and simmer on low for an additional 20 minutes.
While the sauce simmers, boil water and prepare the pasta in the normal way.
While the pasta water is boiling, remove the pimenta salgada from the water and discard the water. Rince the pimenta salgada off a little and then slice in thin strips about 1-1/2" long.
Add the pimenta salgada strips to the sauce during the last ten minutes of simmering.
Finish cooking the pasta and drain.
Add the parsley to the sauce and stir in quickly.
Plate the pasta and top with a generous portion of the sauce. Add about 1/4 cup of the sliced banana peppers on top. Serve immediately.