Vigan Longganisa Penne Pasta. I would like to share my version of longganisa pasta using Vigan longganisa and penne pasta. The sourly, garlicky and aromatic Vigan longganisa is a perfect meat ingredient for pasta with a Pinoy touch. I have chosen the penne pasta for this recipe, I do love those small pieces on meats inside the cavities of the penne pasta. You may use spaghetti pasta or any type of pasta of your choice if for some reason you do not want penne pasta.
My version of Vigan Longganisa Penne Pasta do not have a sauce ingredient instead the longganisa is cooked in generous amount of peanut oil to bind it with the pasta. It would be healthier to use olive oil but I have to keep the recipe as Pinoy as possible, otherwise use olive oil if you can afford it or wanted to have a healthier alternative.
Here is the recipe of my Vigan Longganisa Penne Pasta, try it.
1/2 kilo penne pasta, cook as per package instructions, reserved boiling liquid
12 pieces Vigan longganisa
1 cup ground pork
1/2 small size green bell pepper, trimmed, deseeded, cut into thin strips
1/2 small size red bell pepper, trimmed, deseeded, cut into thin strips
1 whole garlic, peeled, crushed, chopped, fried
1 medium size onion, peeled, finely chopped
1 small bunch, kinchay, trimmed, chopped
2-3 pcs. bay leaves
quickmelt cheddar cheese, grated
salt and pepper
Cut the stringed longganisa into individual pieces. Using a fork or the tip of a small knife, prick the skin of the longganisa at several places, to allow the longganisa juices to escape while cooking. Place the longganisa in a wok or large pan then add about 1/2 cup of water, bring to a boil and simmer until all the liquid has evaporated and the longganisa start to render fat stirring occasionally. Add generous amount of peanut oil to the wok and continue to stir cook the longganisa until the skins start to caramelize, remove from the wok and keep aside to cool down. Now remove and discard the skin of the longganisa, roughly tear the logganisa filling into small pieces, keep aside. Using the same wok add in half of the fried garlic, bay leaves, chopped onion and half of the kinchay, stir-fry for about 1/2 minute then add in the ground pork, continue to stir cook for 3 to 5 minutes. Add in half of the longganisa and stir cook for another 2 to 3 minutes. Season with salt and pepper to taste. Add in the cooked pasta, bell pepper and about 1 1/2 cup of the liquid used in boiling the penne pasta. Continue to stir cook for 2 to 3 minutes until the pasta is evenly coated with the meat and oil, add more liquid if it is still dry, correct saltiness if required. Serve garnished with the remaining longganisa, kinchay, fried garlic and topped with grated cheddar cheese.