Longganisa Lambanog Pasta

In a pot, crumble the longganisa and add water. Cook the longganissa until the fat renders.

Add the garlic and red onions and saute for about 3 mins with the crumbled longanissa.

Deglaze the pan with the Lambanog and cook for about 1 min.

Add the chopped tomatoes and cooked for another 3 mins until the tomato softens and start to release its juices.

Drop in the basil then season with salt and pepper

Stir in the cooked penne then add cheese. Transfer to a plate then garnish with onion leeks, chicharon and more cheese.