Vigan Longanisa Bolognese


When Katie Holmes and Tom Cruise announced their divorce I wasn’t really heartbroken.  I was never a great fan of Mr. Mission Impossible neither of Mrs. Dawson’s Creek, but  I felt sad that their relationship didn’t work specially there’s a Suri left in the equation.  As I read that news, I just realized all the magnificent photos of our recent trip to historical city of Vigan in Ilocos Region last summer. Well you see, in the late 80′s when Mr. Cruise was still a struggling actor creating a name in Hollywood he came to this almost unknown but beautiful city of Vigan for the filming of the movie Born on the fourth of July.  We got lucky reserving  the most coveted room of the Old Mansion that Mr. Cruise slept.  I can brag about it now, that we slept on the same bed :-) and my husband was there too :-) . He heheh,

But kidding aside both souvenirs and photos of this summer trip were put into oblivion because of the road accident we encountered.  After months of hospitalization, theraphy the trauma is finally over.  Time heals all wounds.  I think, our family is ready now to savour the Vigan memories after hibernating for months in our head. :-)

Old Spanish Inspired City of Vigan

From top to bottom: Vigan is great place for hunting Antiquities and Handicrafts

Our Calesa waiting for us

Let the cat out of the bag.

Vigan is known for their longanisa, a country’s favorite Spanish inherited local  pork sausages. They are much more famous than Tom Cruise’s Vigan escapade :-) in the Philippines.  Anyways, Vigan longanisa are not sweet unlike the ones we have in Manila. These vigan longanisa are used also in Empanada that are excellent to taste in the Plaza of the city. They are meatier and lots of garlic flavor on it truly perfect for this Pasta dishes.

I’m sending this yummy Longanisa Bolognese to Ruth of Once Upon a Feast for this week Presto Pasta Night # 273 creator and hostess of this yummy event.


Recipe:  Vigan Longanisa Bolognese


  • 12 pieces of vigan longanisa
  • 5 cloves of garlic, ^peeled and minced
  • 1 red onion, peeled and chopped
  • 1 carrot, peeled
  • 2 sticks of celery
  • 50 grams of fresh parsley
  • 50 grams of fresh basil
  • 1 can tomato sauce
  • 1 teaspoon of tomato paste
  • half a cup of pork stock (1 pork bouillon cube)
  • 2 tablespoons of catsup
  • 1 tablespoon of sugar
  • 3 bay leaves
  • salt, pepper
  • 1 kilo of pasta
  • cooking oil
  • Prep time: 15 mins
  • Cook time: 45 minutes
  • Servings: 5 servings
  • Difficulty: easy


Cook the pasta as indicated on the package. You can follow the instructions if you want it al-dente. The secret to cooking pasta; lots of water, salt and adding oil to avoid them from sticking. Peel the skin of your longanisa and mash them using a fork. Keep at least one longanisa in tact for decoration. Grate the carrots and celery. Then In a saucepan, add some cooking oil put the onion, garlic, carrots and celery, fry them together until wilted. Then add salt, pepper, chopped parsley, sugar, tomato paste. Then put on the meat of the longanisa. Continue mixing. Add tomato sauce, catsup and pork stock. Cover and let it simmer for about fifteen minutes. Lower the fire, taste and adjust the seasoning by adding more or less salt and sugar depending on your taste. Add more pepper and some chopped parsley. Simmer until sauce thickens. Serve the pasta with bolognese sauce topped with fried sliced longanisa.

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Comments: 3

  1. haze July 18, 2012 at 2:45 am Reply

    Would love to try this but the problem is where can I find the VIGAN LONGGANISA :( !?? Anyway, you’ll cook this for me the next time I come home. I love the place and would love to visit this as well. Naku I am not a fan of Tom Cruise either, but Katie Holmes I like her during Dawson’s Creek :D ! GREAT photos :) .

    • Hilda July 18, 2012 at 3:18 pm Reply

      since you are living in France, you an replace the vigan longanisa with chipolata (french herb sausages) just add more garlic to achieve that vigan taste :-)

  2. Ruth July 18, 2012 at 5:35 am Reply

    Lovely photos – and now another place to visit…not to mention a great looking dish of pasta to try. Thanks for sharing with Presto Pasta Nights.

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