If ever one were to criticise spaghetti bolognese, it certainly couldn’t be for its taste; it would have to be that it takes so long to prepare. But we have a suggestion for a quicker, healthier and richer sauce to accompany spaghetti, using our delicious traditional black pudding to create this tasty dish of Black Pudding and Tomato Spaghetti.
This recipe should serve four or five people and takes just over an hour including preparation and cooking.
300g rich black pudding
800g tinned tomatoes
2 banana shallots
2 garlic cloves
A red chilli (relatively mild, but to individual taste)
A tablespoon of sugar
A tablespoon of red wine vinegar
Flat leaf parsley
A dash of olive oil
Begin by heating an oven to 180°C (350°F, Gas Mark 4).
Peel the shallots and cloves then chop finely. De-seed the chilli and chop finely also.
Gently fry the banana shallots until lighter in colour and more transparent (stop before they brown).
Crumble in the black pudding and sauté for two or three minutes longer.
Add the chilli and garlic.
After around sixty seconds, add vinegar, tomatoes, and sugar and move everything to a roasting dish. Place it in the oven and leave for around three quarters of an hour.
Whilst everything else roasts, boil the spaghetti. Al dente works best with this dish, but prepare it to your personal tastes.
Add the spaghetti to the sauce once it’s out of the oven and mix in with any extra seasoning (eg. sea salt). Add parsley and serve.