Clonakilty Black Pudding Pasta Recipe | Black Pudding Day

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.

Black Pudding Pasta Recipe

A comforting, hearty dinner using a well known breakfast item for something different!

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings 4

 Author MissPond

Ingredients

• 210 g Clonakilty Black Pudding chopped into half moons
• 400 g Tin of passatta
• 200 g Cherry tomatoes
• 1 Red onion finely sliced
• 2 Garlic cloves crushed
• 50 g Black olives pitted
• 2 Peppers sliced into strips
• 200 g Mushrooms sliced
• 1 tsp Caster sugar
• 1 tbsp Tomato puree
• 1 tbsp Olive oil
• Black pepper to season
• Enough pasta per person the sauce keeps in the fridge if only serving 2 people at once.

Instructions

1. Fry the black pudding in oil until cooked, put to one side.
2. 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.
3. 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.
4. During the simmer, cook your pasta as per packet instructions.
5. Stir the sauce into the pasta and season with plenty of black pepper. Add grated cheese if you want too!