Recipe courtesty of www.choponionsboilwater.com
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
4 Tbs chopped parsley
Pickled sweet banana peppers (de-seeded, and sliced in rings)
Place 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 the 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. Rinse 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 and enjoy!