Wednesday 25th October brings Black Pudding Day. To celebrate I’m sharing with you my Black Pudding Pasta Recipe. Because black pudding isn’t just for breakfast.
For my recipe I used Clonakilty Blackpudding. Clonakilty pride themselves on their nose to tail ethos, something I can get on board with. I’m a huge fan of game and less popular cuts of meat, so was really happy to collaborate with them. For Black Pudding Day I really wanted to showcase a recipe that wasn’t just black pudding with scallops and peas or a breakfast recipe (although I do have one to share). This Black Pudding Pasta Recipe is easy, rich and tasty. The dish really works with the secret spice blend Clonakilty add to their black pudding.
- 210g Clonakilty Black Pudding, chopped into half moons
- 400g Tin of passatta
- 200g Cherry tomatoes
- 1 Red onion, finely sliced
- 2 Garlic cloves, crushed
- 50g Black olives, pitted
- 2 Peppers, sliced into strips
- 200g Mushrooms, sliced
- 1tsp Caster sugar
- 1tbsp Tomato puree
- 1tbsp Olive oil
- Black pepper, to season
- Enough pasta per person, the sauce keeps in the fridge if only serving 2 people at once.
- Fry the black pudding in oil until cooked, put to one side.
- Add the onion and pepper into the pan, cook until soft. Add in the mushrooms, cook for a couple of minutes more. Then add in the garlic and tomato puree, cook until fragrant and the puree has melted down a bit.
- Add in the pasatta, tomatoes, olives and caster sugar, bring to a simmer. Add back the black pudding, be careful not to break it up too much. Simmer for 15-20 minutes until the sauce is thick.
- During the simmer, cook your pasta as per packet instructions.
- Stir the sauce into the pasta and season with plenty of black pepper. Add grated cheese if you want too!
Have you tried Black Pudding before? Would you give my Black Pudding Pasta a go? Let me know in the comments,
P.S. * Post in collaboration with Clonakilty Blackpudding. As ever all words, photos and opinions are my own.