“Penne is the plural form of the Italian penna, deriving from Latin penna (meaning “feather” or “quill”)”, this statement from wikipedia definitely makes for a better introduction than, say… “I prefer using penne whenever I cook pasta”. Though I really am more inclined into using penne over other pasta. Not only does it hold sauces better, it’s also easier to eat and reduces the risk of sauce stains everywhere.
This Aligue Pasta recipe by Chef Logro originally calls for spaghetti. Of course, as expected from the prior stated reasons, I opted for penne. A tablespoon of Annatto oil (achiote, achuete in Tagalog) is also part of the original recipe that I omitted, having no ready access to it. You can make your own annatto oil by heating (not frying) 1 1/2 tbsp of achuete in 1/4 cup of olive/vegetable oil for 2 minutes. Be careful not to over cook the achuete seeds as it will produce a bitter taste.
Chicken broth may be used as a substitute for the chicken powder. Using store-bought, bottled aligue also made it even easier to prepare this Aligue Pasta recipe. If using bottled aligue, I suggest adding it little by little as most already contain salt.
- 500 g penne or any pasta you like
- 1 tbsp olive oil
- 1 pc white onion, chopped
- 20 g garlic, chopped
- 250 g aligue
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp chicken powder
- 50 g butter
- 10 g spring onion, chopped
- 2 pcs garlic bread
- Boil pasta per package instructions
- Saute onion until translucent, add garlic until golden brown, add aligue, salt and pepper
- Add chicken powder then butter
- Toss pasta in and combine
- Garnish with spring onion
I hope you enjoy this not-so-heart-friendly Aligue Pasta recipe!