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Longganisa Lambanog Pasta

Yields3 ServingsTotal Time40 mins

 500 g longganisa
 2 garlic bulbsminced
 2 red onionschopped
 500 g tomato seeded and choppped
 ½ bunch fresh basil
 salt and pepper
 600 g pennecooked
 ¼ cup parmesan cheese
 onion leeksfor garnish
1

In a pot, crumble the longganisa and add water. Cook the longganissa until the fat renders.

2

Add the garlic and red onions and saute for about 3 mins with the crumbled longanissa.

3

Deglaze the pan with the Lambanog and cook for about 1 min.

4

Add the chopped tomatoes and cooked for another 3 mins until the tomato softens and start to release its juices.

5

Drop in the basil then season with salt and pepper

6

Stir in the cooked penne then add cheese. Transfer to a plate then garnish with onion leeks, chicharon and more cheese.

Nutrition Facts

Serving Size 3-4

Servings 0