LONGANETTI (LONGANISA AND SPAGHETTI)

LONGANETTI

Prep time: 15 minutes
Cooking time: 15 minutes
Yields: 6 servings

1 package spaghetti, cooked according to package instructions
5 pcs (10 0z) sweet and spicy longanisa (I used Lola Anna’s Chorizo)
4 tbsp cooking oil
6 pcs Filipino red hot dogs, diced small
5 cloves garlic, minced
1 small can tomato sauce
½ cup tomato ketchup
3 cups chicken or pork broth
1 tbsp ground pepper
fish sauce or salt to taste
1 to 2 tbsp sugar
2 tbsp cornstarch dissolved in ¼ cup water (slurry)
edam cheese if using

Cook pasta according to package instructions. While cooking the pasta, prepare your sauce. Remove longanisa from its casings. Heat oil for a minute. Add meat and using your spatula, break down pork to small pieces. Continue stirring for 5 minutes until pork is brown. Add hot dogs and cook for 2 minutes. Add garlic, stir and cook for 30 seconds. Add tomato sauce, tomato ketchup and broth. Season with patis and ground pepper. Add 1 to 2 tbsp sugar. Keep stirring. Cook for 5 minutes until boiling. Slowly add slurry and keep stirring: adjusting heat to mediu. Keep stirring until sauce thickens. Add pasta. Toss until well combined. Serve with cheese on top.
Enjoy.