Pasta and Pocho Sausage

One of the items Micah’s mom brought to Korea for us from Hawaii was Hawaiian Portuguese Sausage!!!  (Aka pocho sausage).  It’s basically like linguica sausage or chorizo.  It’s a little fatty and a little spicy – but oh so delicious!

pocho sausage

So we were pretty stoked when she handed us a package of eight HUGE sausages.  (A special thanks to Micah’s dad for buying them).

Back home, we usually eat this stuff sliced up and grilled on the BBQ, or diced up and put into chili or spaghetti sauce.  We decided to try out something new last night – and it was a major success!

Here’s an attempt at a recipe – although it was mainly just thrown together while we were doing it.  Use whatever fresh veggies you like and if you don’t have Portuguese sausage, then substitute with another type of sausage.

Pasta and Pocho:

  • Olive oil – eh…about 2-3 swirls around the pan
  • Minced garlic – about 2 cloves or so (or a heaping teaspoons worth)
  • Pocho sausage (or other type of sausage) sliced into 1/4” and then halved (we used 1/2 the sausage…so that’s 6 oz)
  • 1/2 an onion – cut into a big dice
  • Fresh veggies (cut into bigger dice) – use as much as you want: Eggplant, zuchinni, broccoli, mushrooms, cherry tomatoes (we prob used about a good cup or more of each)
  • Lemon juice (we used the stuff from the bottle)
  • Parmesan cheese (we used the green grated stuff)
  • Pasta – we only had spaghetti noodles at the time, but it would be best with a bowtie pasta


1. Cook the pasta to al dente, drain, and set aside

2. On medium high heat – do a few swirls of olive oil around a large skillet and add the onions and garlic – cook for a couple minutes

3. Add the pocho sausage slices.  Like I said, it’s a little fatty, but the “juices” that run from it will really flavor the rest of the dish.  Cook for a couple more minutes.

4. Start adding the veggies.  Basically, we threw them all in at the same time except for the tomatoes.  Those go in at the end.

5. Stir around frequently – add a smidge of salt and pepper and a bit more olive oil if needed.

6. Once it looks cooked to your liking, add the cherry tomatoes and stir around for a minute or so.

7. Add the pasta to the skillet and mix everything together over medium low heat.

8. At the end, add a few good splashes of lemon juice and a few good shakes of parmesan.  (With real parmesan and real lemon juice – it would make it even better!)


What it looked like at step 5.  So colorful!



After we added the cherry tomatoes.



Ta-dah! The finished product!  It was SOOOOO good.  You could probably omit the cheese at the end and it would still be good.


1 Response to “Pasta and Pocho Sausage”

  1. 1 Tes June 9, 2010 at 8:03 am

    It looks yummy. The recipe seems simple and easy. I really gonna omit the cheese, too. It’s already sounds delicious. Thanks for sharing.

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