I bought a pack of Vigan Longaniza at the Food Expo. Vigan Longaniza is from Ilocos, a province in the North. It’s a pork sausage that’s very garlicky and a bit sour. This brand is a good one since it’s not very fatty. I’ve bought some before that was almost all fat.
Since I had a pack of dried tortellini and some fresh shitake mushroom I decided to put together a unique Pinoy-Italian pasta dish. The recipe is not exact since I just added ingredients as I thought of it. It turned out to be good!
Vigan Longaniza Tortellini
400 – 500 g pasta of your choice
6 links of vigan longaniza (or your choice of sausage)
8 pcs. shitake mushroom, sliced
1/3 cup garlic, chopped
1/3 cup onions, chopped
olive oil
splash of red or white wine
red pepper flakes to taste
salt & pepper
worcestershire sauce
1. Cook pasta per instructions. Don’t forget to add plenty of salt to the water for boiling the pasta. Boil the longaniza links in some water until the water evaporates. Slice the longaniza to remove the meat from the skin.
2. Put the meat back into the pan. Add garlic and onions and saute until soft. Depending on how much oil is in the pan you may want to add some olive oil. Add the mushroom and cook until soft. Add a splash of wine and cook on high heat until the wine evaporates. Season with salt, pepper, red pepper flakes and worcestershire sauce to taste.
3. When the pasta is cooked use a slotted spoon and transfer the pasta straight to the sauce. You can add some pasta water to the sauce. Mix well for a few seconds over heat to incorporate the water to the sauce. That’s it! Enjoy your pasta.
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