Pasta with Vigan ‘longganisa’
by Norma O. Chikiamco
For the pasta:
16 c (4 L) water, for boiling pasta
½ tbsp salt
½ tbsp cooking oil
450 g linguine
350 g Vigan longganisa (about 12 pieces)
1½ c water
5 tbsp olive oil
1 clove garlic, minced
¾ c chicken stock or chicken broth
½ c coarsely chopped cilantro leaves (wansuy)
½ c strips of basil leaves
1 red bell pepper, minced
Juice of 1 lemon
Salt and pepper, to taste
½ c grated Parmesan or Romano cheese
Cook the pasta:
In a large pot or casserole, bring water to a boil then add salt, cooking oil and linguine. Let boil for 10-12 minutes or until al dente stage. Drain pasta and set aside.
Make the sauce:
In a large pan, cook longganisa in water until water evaporates. Add about 1 tbsp of the olive oil and sauté longganisa until firm. Remove from pan. Slice into serving pieces and set aside.
In the same pan, pour in remaining olive oil and sauté garlic over medium heat until fragrant. Add the cooked linguine and toss to coat.
Pour in chicken stock or chicken broth, a little at a time, to keep pasta moist. Add cilantro, basil, bell pepper, lemon juice and the sliced longganisa. Season to taste with salt and pepper and toss well. Turn off heat.
Transfer pasta to a serving platter and sprinkle with cheese. Serve hot, with garlic bread if desired.
If desired, you can use other types of longganisa.
Be careful not to burn the garlic so it doesn’t turn bitter.
You can also add strips of sun-dried tomatoes for more flavor. Refresh the sun-dried tomatoes in a bowl of warm water for about 10 minutes then drain them before slicing into strips.