The “longganisa” (sausage) from the province of Lucban, Quezon is famous for its garlic and spices. It is commonly eaten for breakfast with egg, fried rice and dipped in vinegar. The right away to cook the longganisa is to place them in a thick pot in low heat, pierce them with a fork, add a tablespoon of water, and cover. Leave a small space when covering to let out steam. This will make sure that the pork is fully cooked then once the water evaporates, fat will start to render and fry. Make sure to fry ’til crispy and turn evenly, since this is how it is done by the locals.
Aside from the usual longsilog, it makes a wonderful garlicky ingredient for an easy pasta dish. It never occurred to me to use this for pasta until we chanced upon a restaurant in Tayabas (Catalino’s- about 15 minutes away from Lucban), which served this on the menu as a simple tomato-based dish with more fried garlic and olive oil. The dish was so simple yet full of flavor. The pasta was so good I just had to make it at home. I like it plain but basil-lovers can add the herb and finish off with grated parmesan cheese.
Lucban Longganisa PastaPrint Recipe
- 2 tablespoons olive oil
- 5 cloves garlic, chopped
- 8 pcs small Lucban longganisa, chopped
- 3 tablespoons vodka
- 411 grams canned stewed tomatoes
- ½ cup water
- 2 teaspoons Worcestershire sauce
- Salt and Pepper, to taste
- Spaghetti pasta, cooked as per directions
Sauté garlic in oil until golden.
Add longganisa until browned.
There will be some meat stuck on the pan, add vodka which will help loosen this and flavor the dish.
Mix in stewed tomatoes and ½ cup water. Bring to a boil and simmer for 15 minutes.
Add the Worcestershire sauce.
Salt and pepper according to taste.
Top this on cooked spaghetti pasta.
1. You can add basil leaves at the end of cooking to add more flavor to the dish. 2. You may serve this with grated Parmesan cheese.