Vigan Longganisa with Shishitou Peppers and Penne

 Recipe created by Chef Roy Villacrusis

3 lbs. Barilla Penne Pasta, cooked according to suggestion on box.
FOR VIGAN LONGGANISA:
¾ cups Water
30 links Vigan Longganisa
6 tablespoons Oil for frying
FOR SAUCE:
¾ cup Scallions, chopped, whites only
1 ½ cup Red Peppers, julienned
1 ½ cup Yellow Peppers, julienned
48 pieces Whole small Shishitou peppers
18 each Cloves of Garlic, crushed
3 each Whole medium size Onion, julienned
3 cups Tomato sauce
9 tbsp Unsalted butter
3 cups Loose Vigan Longganisa meat (ground)
1 ½ cups Cherry tomatoes (or similar)
¾ cup Chives, chopped
¾ cup Basil, torn
To taste Salt and pepper
FOR THE DISH:
4 ½ cups Parmigiano Reggiano, shaved using a microplane
For garnish Chives
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging

For the Vigan Longganisa:

  1. Add the water and Longganisa in a sauté pan over medium heat.
  2. Let it simmer and turn longganisa once or twice to make sure they cook from all side.
  3. Wait until the water is almost dried out, watching to make sure the sausages doesn’t burn.
  4. Add the frying oil and fry the Longganisa.
  5. Remove the cooked Longganisa from the pan.

For Pasta Sauce:

  1. In the same pan from the Longganisa, Add the shishitou peppers and let it blister in all sides.
  2. Add a little bit more oil and sauté the scallions and onions, add the garlic and continue to cook.
  3. Add the lose Longganisa, and brown them.
  4. Add the Bell Peppers, stirring everything together.
  5. Season with salt and pepper.
  6. Add tomato sauce.
  7. Stir in the butter.
  8. Add the cooked Vigan Longganisa Sausage.
  9. Mix everything together and taste for seasoning.
  10. Add the Penne pasta and herbs.
  11. Toss everything together and adjust for final seasoning.
  12. Transfer to a pasta bowl and top with chives and Parmigiano Reggiano.

 

Chef Notes:   

The classic flavors of a comforting bowl of pasta with sausage and peppers through an Asiatic set of eyes. Vigan Longganisa is one of the many versions of this sausage in the Philippines. This one is from Vigan in Ilocos Sur. It is a cured variety with distinct sharpness and acidity. Bold flavors for a bold dish of comfort and decadence.