Vigan Longanisa Penne Pasta

Vigan Longanisa Penne Pasta. I would like to share my version of longanisa pasta using Vigan longanisa and penne pasta. The sourly, garlicky and aromatic Vigan longanisa is a perfect meat ingredient for pasta with a Pinoy touch. I have chosen the penne pasta for this recipe, I do love those small pieces on meats inside the cavities of the penne pasta. You may use spaghetti pasta or any type of pasta of your choice if for some reason you do not want penne pasta. 

My version of Vigan Longanisa Penne Pasta do not have a sauce ingredient instead the longanisa is cooked in generous amount of peanut oil to bind it with the pasta. It would be healthier to use olive oil but I have to keep the recipe as Pinoy as possible, otherwise use olive oil if you can afford it or wanted to have a healthier alternative.

Here is the recipe of my Vigan Longanisa Penne Pasta, try it.

Ingredients:

1/2 kilo penne pasta, cook as per package instructions, reserved boiling liquid

12 pieces Vigan longanisa

1 cup ground pork

1/2 small size green bell pepper, trimmed, deseeded, cut into thin strips

1/2 small size red bell pepper, trimmed, deseeded, cut into thin strips

1 whole garlic, peeled, crushed, chopped, fried

1 medium size onion, peeled, finely chopped

1 small bunch, kinchay, trimmed, chopped

2-3 pcs. bay leaves

quickmelt cheddar cheese, grated

salt and pepper

peanut oil

Cooking procedure:

Cut the stringed longanisa into individual pieces. Using a fork or the tip of a small knife, prick the skin of the longanisa at several places, to allow the longanisa juices to escape while cooking. Place the longanisa in a wok or large pan then add about 1/2 cup of water, bring to a boil and simmer until all the liquid has evaporated and the longanisa start to render fat stirring occasionally. Add generous amount of peanut oil to the wok and continue to stir cook the loganisa until the skins start to caramelize, remove from the wok and keep aside to cool down. Now remove and discard the skin of the longanisa, roughly tear the loganisa filling into small pieces, keep aside. Using the same wok add in half of the fried garlic, bay leaves, chopped onion and half of the kinchay, stir-fry for about 1/2 minute then add in the ground pork, continue to stir cook for 3 to 5 minutes. Add in half of the longanisa and stir cook for another 2 to 3 minutes. Season with salt and pepper to taste. Add in the cooked pasta, bell pepper and about 1 1/2 cup of the liquid used in boiling the penne pasta. Continue to stir cook for 2 to 3 minutes until the pasta is evenly coated with the meat and oil, add more liquid if it is still dry, correct saltiness if required. Serve garnished with the remaining longanisa, kinchay, fried garlic and topped with grated cheddar cheese.