Spaghetti with longganisa (sausage) meatballs

December 11, 2007  Filed under Christmas & New Year, Global cooking, Noodle fest, Very kid-friendly
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A Jamie Oliver inspired dish. He made meatballs from Italian sausages; I used longganisa — the garlicky kind.

The first time I cooked this spaghetti with sausage meatballs dish, I used longganisa hamonado — the sweet kind. It didn’t work. The sauce was a mongrel of flavors that seemed hell bent on fighting with each other. Salty, garlicky longganisa works best.

Spaghetti with longganisa meatballs

Serve the spaghetti with corn dogs and make the kids happy.

This recipe is good for six persons.

Ingredients :

500 grams of garlicky (non-sweet) longganisa
250 g. of uncooked spaghetti or fettuccine
2 large onions, peeled and finely chopped
1 kilo of plump tomatoes, chopped, or 1 large can of stewed tomatoes, crushed AND you have to include the liquid from the can
6 bell peppers (3 red and 3 green — there is a difference in flavor), cored, veins cut off, seeds removed and finely chopped
4 cloves of garlic, peeled and finely chopped
a small bunch of fresh basil leaves, finely chopped, or 1 tbsp. of dried basil
2 bay leaves
6 tbsps. of olive oil
2 tbsps. of butter
salt
pepper
a little sugar
grated cheese

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Comments

7 Responses to “Spaghetti with longganisa (sausage) meatballs”
  1. Jaecel says:
    December 12, 2007 at 12:02 am

    Hi Miss Connie! :)

    Thank you for this recipe. I’ve recently learned how to bake (actually, learned how to use the convection oven :P ) so I told my Ate that I’ll be cooking lasagna for our noche buena but she insisted on spaghetti because “it wouldn’t be Christmas without it”. Bwehehe. The longganisa will give a new twist to our traditional spaghetti.

    By the way, what is the difference between a red and a green bell pepper in terms of taste? Is one spicier or sweeter than the other? I’m just curious. ;)

    I’m looking forward to your appearance in Jessica Soho Reports this Saturday. :) Happy holidays! :)

    Reply
  2. ut-man says:
    December 12, 2007 at 9:17 am

    I have to try this using Vigan longanisa perhaps… Spaghetti is one of our traditional Noche Buena dish as well, the sweet Pinoy spaghetti…

    Reply
  3. eiram says:
    December 12, 2007 at 10:59 am

    hi connie… where can i buy longganisa you used in this recipe? lagi akong sawi sa pagbili ng longganisa. it’s either too salty or too sweet or malansa… i usually buy from palengkes (here in Las Pinas). i tried the pampangas best longga pero di ko type ang lasa…

    Reply
  4. gigi says:
    December 13, 2007 at 5:49 am

    jamie oliver! am a big fan of him.. hehe.. great recipes.. panalo din tong recipe nyo ms connie… sayang di kita mapapanood sa show ni jessica… will they allow you to paste a video in your blog? hehe… merry christmas po!!!!

    Reply
  5. Connie says:
    December 13, 2007 at 10:46 am

    Jaecel, red is sweeter and milder; green bell peppers have a bolder flavor.

    Ut-man, Vigan longganisa and Lucban longganisa were some of the choices I entertained then went for Cabanatuan longganisa. I think all three will work wonderfully. :)

    eiram, bought mine in Shopwise. Huwang Pampanga’s Best — they’re too sweet.

    Gigi, we’ll see about the video. :)

    Reply

Trackbacks

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