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Longganisa Aglio e Olio

4 from 14 votes
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Asian, Filipino, Italian
Ingredients Equipment Method Notes

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

Equipment

  • Our Place Always Pan

Method
 

Cook Longganisa
  1. 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.
  2. Uncover the pan. Cook and flip the longganisa until all sides are browned.
  3. Remove from heat and let it rest for 5 min. Cut into bite sized pieces then set aside.
Prepare Longganisa Aglio e Olio
  1. Without removing the leftover longganisa oil, add olive oil to the pan. Keep the heat on medium-high.
  2. Add garlic to the pan and and cook until golden-colored.
  3. 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.
  4. Add longganisa and parsley. Toss well.
  5. 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.