Vigan longganisa, a renowned sausage delicacy originating from Vigan, Ilocos Sur, is the star of this pasta dish. Using longganisa instead of ground meat adds an ingenious twist. Choose your preferred pasta type – spaghetti, angel hair, linguine, or fettuccine. If sherry wine vinegar proves elusive, substitute with apple cider or balsamic vinegar. This simple yet flavorful dish showcases a beloved regional ingredient in an innovative way.
The Unique Fusion of Vigan Longganisa and Pasta
The city of Vigan in Ilocos Sur is famous for its longganisa, a tasty sausage with a strong garlic flavor. Usually, people enjoy this sausage for breakfast with rice. However, this recipe combines longganisa with pasta in a creative way. The dish blends local Filipino flavors with a global favorite, pasta. As a result, the fusion creates an interesting taste that will delight your senses.
The Origins of Vigan Longganisa
This longganisa’s history reaches back to the Spanish colonial period. Spanish sausage-making practices shaped this Filipino specialty. It features coarsely ground pork seasoned with garlic, vinegar, and assorted spices, creating a distinctly Filipino flavor. Though originating from Vigan’s streets, its popularity has spread across Filipino kitchens globally, making it a prized ingredient.
Exploring Pasta Varieties
This recipe offers flexibility in selecting the pasta. Various options are available, from the timeless spaghetti to the delicate angel hair. Linguine, with its flat form, and the hearty fettuccine are also choices. Each pasta shape imparts a distinct texture and mouthfeel when combined with the flavorful Ilocano longganisa. Feel free to explore different types to discover the perfect pairing that suits your taste preferences.
The Cooking Process: Transforming Longganisa into Pasta Perfection
- Cook the longganisa in a pan, adding just a hint of olive oil. Break it apart with a spatula as it sizzles, allowing the savory juices to release and coat the meat.
- Remove the longganisa but keep the flavorful oil. In the same pan, gently sauté garlic, onions, and tomatoes until aromatic, layering rich notes of flavor that will enhance the dish.
- Integrate all flavors: Return cooked longganisa to the pan for continued sautéing, allowing tastes to combine harmoniously. Add a dash of sherry wine vinegar, imparting a subtle tang and depth. If unavailable, substitute apple cider or balsamic vinegar.
- Incorporate pasta: Introduce chosen pasta and a splash of pasta water, helping form a silky sauce clinging to noodles. Toss continuously until pasta is fully coated in the flavorful sauce mixture.
- Last steps involve sprinkling grated parmesan cheese and chili flakes. The cheese melts, enriching the pasta. Chili flakes add a gentle spicy kick. These finishing touches enhance heat and richness.
- For serving, transfer the Vigan longganisa pasta to a platter. Top it with a perfectly fried egg. The rich yolk elevates the dish, creating an indulgent, luxurious finish.
Wrap-Up: A Fusion of Flavors Worth Exploring
Vigan longganisa pasta is a captivating blend of local flavors and global culinary flair. This recipe showcases the adaptability of this longganisa, transforming it from a breakfast favorite into an evening delight. For those who appreciate Filipino cuisine or seek to broaden their culinary experiences, this dish will satisfy your taste buds and leave you desiring more.
How to Cook Vigan Longganisa Pasta
Ingredients
- 180 grams Vigan longganisa
- 1 1/2 Tbsp. extra virgin olive oil
- 1 Tbsp. sliced garlic
- 2 Tbsp. julienned onions
- 2 Tbsp. diced tomatoes
- 2 Tsp. sherry wine vinegar or apple cider vinegar
- 1/2 cup broccoli sliced (if broccoli rabe is available, the better)
- 1/2 cup water from cooked pasta
- 220 grams linguine pasta
- 2 Tbsp. Parmesan cheese
- pinch chili flakes
- 1 egg fried
Instructions
How to cook Vigan Longganisa Pasta:
- Fry Vigan longganisa with extra virgin olive oil in a pan.
- Mash and cook the longganisa until it resembles ground meat.
- Remove longganisa from the pan and leave oil in the pan.
- In the same pan, add garlic, onions and tomatoes and saute.
- Add cooked longganisa and continue sauteing.
- Add sherry wine vinegar, broccoli rabe and pasta water.
- Add linguine pasta and toss with cooked ingredients until all ingredients are well incorporated.
- Add parmesan cheese and chili flakes and continue tossing.
- Transfer to a platter and top with fried egg.
Notes
Cooking Tips:
1. Preparing the Longganisa To cook Vigan longganisa properly, fry it in a pan with a small amount of olive oil over medium heat. Use a spatula to break it into smaller pieces as it cooks, ensuring even cooking and a consistent texture. 2. Enhancing the Taste For added flavor depth, add a splash of sherry wine vinegar to the pan along with garlic, onions, and tomatoes. This will balance the longganisa's richness and provide a subtle tangy note to the dish. 3. Understanding Pasta's Perfect Texture Make sure to set aside some pasta cooking liquid before straining the noodles. This starchy water helps achieve a velvety sauce that evenly coats each strand, ensuring every mouthful bursts with rich flavor.
