Spaghetti with longganisa (sausage) meatballs

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Cooking procedure :

garlic longganisa

Cut off one end of the casing of each longganisa and squeeze out the meat.

garlic longganisa meatballs

Divide each sausage into two to three portions and roll them lightly between the palm of your hands.

pasta sauce

Heat the olive oil in a casserole. Note: use a large casserole so you can just add the cooked spaghetti to the sauce and toss everything there.

Lightly fry the sausage balls. Add the chopped onions, garlic and bell peppers. Cook for a few minutes, stirring lightly. Add the tomatoes (and liquid if using canned), bay leaves and basil. Season with salt, pepper and a little sugar (you can adjust the seasonings later). Cover tightly and simmer for 40 minutes.

Meanwhile, cook the spaghetti according to package directions. Drain well, toss with the butter and keep warm.

Spaghetti with longganisa meatballs

When the sauce is done, taste it and add more salt, pepper and sugar if necessary. Add the cooked spaghetti in and toss. Grate some cheese over the pasta before serving. Serve more grated cheese on the side. What? The casserole looks messy? Wipe with a kitchen towel. Personally, I like it like that. So natural. And yeah, it’s best enjoyed with corn dogs. hehehehe

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December 11, 2007  Print This Post   
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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

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