Forget the beef and hotdog combo on your pasta. Here’s a new way to up your pasta cooking game – on a budget!
I am obsessed with Calumpit na Longganisa. As an Australian of Eastern European extraction, there is something uniquely satisfying about a sausage that probably contains more garlic than pork; it brings back misplaced sentiment for my grandfather’s raw garlic sandwiches (a healthy food remedy which I do not recommend to anybody).
Make sure to prick the longganisa before cooking.
Calumpit na Longganisa, by contrast, has just enough pork, fat and spices, but it’s still delicious and packs a flavour punch that dwarves all other Philippine sausages! Did you know that it is touted as the best tasting sausage in Central Luzon? It was the obvious go-to for my latest Pinoy pasta experiment – and no, I did not need to add any more garlic to the recipe; this garlicky longganisa got it covered!
yummy colors from the cherry and choco tomatoes combo
I’ve made it a point that everything I cook on Maputing Cooking must use ingredients readily available for Filipinos (well except that time I cooked Kangaroo sisig…) because I hate watching cooking shows where half the ingredients are rare, hard to find, or wildly expensive. They make it look so easy on TV; but if you’re looking at 4,000 PHP in ingredients alone, even if you have the cash to burn, it will take you a whole day to find them all! Who would want to go through all that? So everything in this latest cook up is available at your local palengke and can all be bought for less than 500PHP.
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Once you’ve got your Calumpit na Longganisa, all you need are olive oil, onion, bell pepper, some taosi (black beans), fresh herbs (I grow mine on my rooftop sampayan), and the magic of just picked cherry and choco tomatoes from Cavite.
Quick, easy and affordable: Pair it with a good bottle (or two! No one’s judging you!) of wine (we’re using a fruit forward Pinot Noir from Orange, NSW – (get it now with 10% off using ‘YT10’ at the checkout) and good company – I had Raphael Cruz, Managing Partner for Black Sheep BGC join me on set to taste it – and you’re on your way to dining paradise!
Raphael Cruz of Black Sheep BGC says of the pasta-wine combo:”It goes well with the sweetness of the tomatoes, it’s perfect.”
Finished product! Are you hungry yet?
Try this one at home next time you want to impress your friends or date – who says you can’t make superb pastas with all Pinoy ingredients!
What about you? Do you have a favourite way to cook longganisa aside from longsilog? What’s your favourite Pinoy longganisa? Share it with us!
