Go Back
–+ servings

Longganisa Aglio e Olio

For a quick & easy weeknight meal, you need to try this Filipino-style longanisa pasta. Sweet sausage, fragrant garlic, and al dente noodles will tempt you into making this a permanent menu item in your kitchen!
4 from 14 votes
Print Follow Us Pin Share on Facebook
Course: Main Course
Cuisine: American, Asian, Filipino, Italian
Keyword: fusion, noodles, one pot, pasta, quick, weeknight
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Equipment

Ingredients

Longganisa Aglio e Olio

  • 3-5 pieces longganisa frozen
  • 6 cloves garlic sliced
  • ⅓ cup olive oil
  • 1 lb linguine cooked per manufacturer's instructions, reserve pasta water
  • ⅓ cup parsley chopped

Toppings

  • chili flakes to taste
  • salt & pepper to taste
  • freshly grated parmesan optional

Instructions

Cook Longganisa

  • Add frozen longganisa and 1 cup of water to the pan. Bring to boil and cover for 5 min or until all the water is evaporated.
  • Uncover the pan. Cook and flip the longganisa until all sides are browned.
  • Remove from heat and let it rest for 5 min. Cut into bite sized pieces then set aside.

Prepare Longganisa Aglio e Olio

  • Without removing the leftover longganisa oil, add olive oil to the pan. Keep the heat on medium-high.
  • Add garlic to the pan and and cook until golden-colored.
  • Add noodles and toss to mix it up. If the noodles feel sticky or clumpy, add a few tbsp of pasta water as needed to make the noodles more manageable.
  • Add longganisa and parsley. Toss well.
  • Season with chili flakes, salt, & pepper to taste.

Notes

  • Use the highest quality ingredients you can (especially for olive oil.) Because there are so few ingredients used in this recipe, the quality of your ingredients will enhance the flavors and really make a difference.
  • If you would like your longganisa to be crispy, panchetta-like pieces, prior to tossing into pasta you can cut them into mini cubes then sear them until you get nice, crisp edges.
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!

Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0

Click here to review our Content Permissions Policy.