If you don’t want to fry your Vigan longganisa, cut them up and use the meat for this easy pasta recipe. Longganisa needs no seasoning—you get spicy, super-garlicky flavors right off the bat. Fry the meat until brown, add tomatoes and basil for freshness, then finish with smoked paprika for a touch of sweetness. We use fettuccine in this recipe, but feel free to swap it out with whatever pasta you have.
- 250-300g fettuccine
- 250g Vigan longganisa
- 2 tbsp oil
- 3 tbsp minced white onion
- 2 tbsp minced garlic
- 1 cup cherry tomatoes
- 1 tsp smoked paprika
- 1 cup reserved pasta water
- parmesan, to garnish
Boil a pot of salted water over high heat. Cook the fettuccine according to the package instructions, or until al dente. Drain, reserving 1 cup pasta water, and set aside.
Prepare the longganisa by cutting the ends open. Squeeze out the meat filling into a bowl and set aside.
Heat oil in a pan over medium heat. Add white onions and garlic and cook until aromatic.
Add longganisa and cook, stirring frequently, until browned and some oil has rendered out.
Add cherry tomatoes and smoked paprika. Pour in reserved pasta water and let it simmer for 5 minutes.
Add cooked fettuccine and basil, stirring until noodles are coated and ingredients are well distributed. Transfer pasta to a serving dish or divide between dinner bowls. Garnish with parmesan cheese and serve while hot.