I got this idea (Vigan Longganisa Pasta) from eating at Aveneto. We ordered the Hungarian Sausage Pasta, considered to be one of their bestsellers. It had spaghettini in olive oil with slices of hungarian sausage, slivers of garlic, dried basil and parmesan cheese. Whenever I dine out, I always try to figure out what's in the food and how they cook it. I thought that I could use any kind of sausage for this pasta dish. So to put a Filipino stamp on an Italian dish, I used Vigan Longganisa. I've always like this kind of sausage because it's garlicky and really flavorful. Luckily, I was able to buy an organic Vigan Longganisa, which is available in Centris Sunday Market. Here is my recipe:
400 grams Spaghettini or Angel Hair
250 grams Vigan Longganisa, remove the casing
1/4 cup Extra Virgin Olive Oil (EVOO) plus more for drizzling
20 cloves garlic, smashed and chopped
1/2 tablespoon dried basil
1 teaspoon chopped fresh parsley
Salt & Pepper to taste
- In a large pan, boil 5 liters of water and season it with salt (about a 1/2 tablespoon). Once it reaches boiling point, add a tablespoon of oil, then add the pasta. Cook the pasta according to package. For this spaghettini to be al dente, it took 8 minutes. Drain and rinse the pasta with cold water (to stop the cooking process) and drain again. Drizzle it with a little Extra Virgin Olive Oil so the pasta will not stick together.
- In another pan, saute the garlic in Extra Virgin Olive Oil. Add the Vigan Longganisa to the pan. Cook the meat until it is brown. Season it with salt & pepper.
- Over low heat, add the noodles, dried basil, salt & pepper to the pan. Stir well until noodles are well-coated with the 'sauce.' Remove from fire.
- Top the pasta with parmesan cheese and parsley.
You can use any kind of sausage for the pasta , like Hungarian Sausage, Italian Sausage or Lucban Longganisa.