Cook spaghetti in a pot of boiling water seasoned with salt. Remove from water when pasta becomes al dente. Set aside.
In a pan cook Lucban longganisa in water. Continue to cook until water evaporates and oil from longganisa renders and starts to fry. When longganisa is cooked, remove from heat.
Chop the longganisa to bits. Take the chopped longganisa and fry it again until crisp. When done set everything aside.
Heat two tablespoons of longganisa oil and cooking oil in a large pan. Sauté the onions until translucent. Add the garlic and cook until fragrant. Add tomatoes and green peppers until everything is cooked, about five minutes. Add longganisa bits to the mix and let the flavors meld together for about two minutes. Adjust taste with salt and ground black pepper. Turn off heat.
While the sauce is still hot from the pan add cooked spaghetti and toss until noodles are coated with the sauce. Remove from heat when done.
Serving Size Makes 4-5 servings