Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook tocino and longganisa over medium heat so the sugar caramelizes without burning.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
Cooking Tips
Score the fat cap in a crosshatch pattern before cooking — this helps render the fat evenly and creates a crisper texture. Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Ingredient Substitutions
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Sausage Macaroni Pasta
Made with grilled italian sausage, elbow macaroni, butter and dried basil — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Cook the macaroni according to package instructions. Separate the cooked macaroni from the liquid, but do not discard the liquid.
- Heat over the butter in a pan.
- Once the butter melts and starts to heat-up, add the sausage. Cook in medium heat for 1 minute.
- Pour-in the marinara sauce and add the dried basil. Stir and cook for 3 minutes. Turn off the heat.
- Meanwhile, prepare individual servings by scooping around 3/4 cups of sauce in a pan. Heat-up the pan. Once the sauce starts to boil, add around 1 1/2 cups of macaroni. Stir. Pour-in around 2 to 3 tablespoons of liquid that you used to boil the pasta. Stir and continue to cook for 2 minutes.
- Transfer in a serving plate. Top with grated Parmesan cheese.
- Serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Cook tocino and longganisa over medium heat so the sugar caramelizes without burning.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
Cooking Tips
Let pork rest for 5–10 minutes after cooking before slicing. This redistributes juices so every bite stays moist.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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