SA ULO NG MGA NAGBABAGANG BALITA – ISANG FOREIGNOY AY MAGLULUTO NG PASTA WITH A FILIPINO TWIST – What SECRET PINOY INGREDIENT is in this HEALTHY DELICIOUS pasta? LONGGANISA! And not just any other longganisa, but Calumpit longganisa!
Longganisa is a Spanish sausage similar to chorizo. In the Philippines, longganisa have different defining characteristics. Longganisa is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.
Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni.
In this recipe, Chris Urbano of Maputing Cooking replaces the usual meat with longganisang Calumpit. He chose Calumpit longganisa because of its garlicky flavor.
White guy Chris Urbano shows you how to cook Filipino spaghetti that will surely be a knock out to your friends, family or date! Check out how to cook Filipino spaghetti using only ingredients from a Manila wet market – and perfect wine for it!
- Red bell pepper
- Olive oil
- Black beans / taosi
- Longganisa (Calumpit, Bulacan)
- Rigatoni pasta
- Powdered/mashed oregano
- Fresh oregano leaves (optional)
- Cherry tomatoes
- Pour 2 cups of water onto a pot and boil the longganisa until dark brown. No need to add garlic or spices, for it already has a strong flavor. Remove the skin and strings then mash into chunks once done.
- On a separate pan, sauté the onions and bell pepper. Add on the longganisa and the oregano and cook for 5 minutes.
- Pour in a cup of red wine (Pinot Noir) to counteract with the garlic flavour. Add in black beans and cook for another 3 minutes the fresh oregano leaves (optional)
- Cook pasta accordingly until al dente. Drain pasta as soon as its done. Pour in the sauce with the pasta and mix.