Longanisa Pasta


  • 250g pack Mekeni Chicken Longanisa, cut into half-moons
  • 2 tbsp oil
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup celery, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 400g can mushroom, quartered
  • 3 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tbsp oregano
  • 400g tomatoes, either diced/crushed/whole peeled
  • 250 ml all-purpose cream
  • salt and pepper to taste
  • 500g pasta noodles (cooked according to package directions)
  • 1 cup cheese, grated
  • basil for garnish (optional)


  • Sauté garlic, onions, and Chicken Longanisa in oil until the onions become translucent and the longanisa is golden brown.
  • Add the celery, bell peppers, and mushrooms. Sauté for another 3-5 minutes and pour in the soy sauce, tomato paste, and oregano into the pan.
  • Once the soy sauce has been absorbed by the longanisa, put the tomatoes and all-purpose cream into the pot. Stir and slowly simmer until the sauce becomes thicker. Season with salt and pepper.
  • Pour the sauce on the pasta noodles and mix until well combined. Top with grated cheese and serve.
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