Vigan longganisa is just one amongst a wide variety of Filipino local sausage available. In the Philippines longganisa is customarily eaten with rice with a sunny side egg on the side. I have a pack of it sitting in my freezer and wasn’t really up to cooking it the traditional way which is fried.
Creating a pasta dish is the first thing that came to my mind, since I usually add Italian sausage in my pasta sauce. But I knew from that start that this would not be a tomato based pasta dish since it would over power the flavor of the longganisa. So this was what I came up with.
First, cook your pasta according to package directions and set aside.
Take your Vigan longganisa and remove meat from it’s casing. Make sure to crumble the meat into smaller pieces. Take a pan and place over medium heat then add just a few drops of olive oil. To it add your longganisa and cook until brown and crispy on the edges. Set this aside. Heat a skillet over medium heat and add 2 tbsp. olive oil. Then add one medium sized chopped onion and 3 gloves of garlic minced. Let this cook until fragrant and onions are translucent. Add you cooked longganisa together with the oil that has been rendered from it. Then add your cooked pasta and toss everything to combine. Throw in a small can of sliced black olives and 2 handfuls of arugula and mix everything together. Taste and add salt and pepper if needed.
Arrange in bowls and top with a sunny side egg before serving.