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Vigan Longganisa Pasta
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How to Cook Vigan Longganisa Pasta

This is a pasta dish with vigan longganisa pasta. With a little ingenuity, the pasta recipe we have here used the longganisa instead of ground pork or ground beef. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Noodles and Pasta recipes
Cuisine: Filipino
Keyword: ilocano longganisa, vigan longganisa, vigan longganisa pasta
Servings: 3 servings
Calories: 240kcal
Author: Manny

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.