Although longganisa originated in Spain (longaniza), it is perhaps the most famous sausage in the Philippines. It is usually served during breakfast together with fried egg (sunny side-up) and garlic rice. There are different kinds of longganisa. Among the most notable ones are Lucban longganisa from the province of Quezon and Vigan longganisa from Ilocos, both made from pork. There is also longganisa made of ground chicken.This recipe is very easy and can be done in minutes.
First, choose your pasta. I preferred not using the ribbon family so the meal can be eaten easily. Besides, this dish isn't saucy at all. Cook your pasta according to the package instructions.
While waiting for your pasta, in a separate pan, saute one medium minced white onion in two tablespoons olive oil. Once the onion becomes translucent, add two pieces of thinly sliced longganisa (that's about 1/2 cup). The sausage I used here were brought from a local market. Saute for about a minute, then add one and a half cup of broccoli flower. Pour 1/2 cup chicken stock. Season with salt and pepper. Add a few dashes of paprika, dried basil and chili powder. Let it simmer over low fire until the broccoli is tender.
Toss the pasta to your veggie and sausage and mix thoroughly. Continue mixing for 30 seconds to one minute. Add some parmesan cheese on top. Serve hot!
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