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Cut longaniza into 1" [2.5 cm]-long pieces.Heat a medium size pot or skillet over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!).
Remove and discard excess fat if necessary but leave a couple of tablespoons for sautéing vegetables in the next step.Once the longaniza is browned, lower heat to medium heat. Stir in onion, garlic, and cubanelle pepper. Cook stirring for a minute, or until the vegetables are cooked through.
Pour in tomato sauce and stir.Simmer until the juices break the boil. Stir in the cilantro. Season with salt and pepper to taste.
Remove from the heat and serve. Serving suggestions above the recipe.