280g Black Pudding
2 x 400g tinned tomatoes
2 banana shallots, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 mild red chilli, de seeded finely chopped
1 tbsp sugar
1 tbsp red wine vinegar
sea salt
handful of chopped flat leaf parsley
1 x 500g spaghetti





Preheat your oven to 180 deg C.
Start your sauce by sautéeing the shallot in a little light oil over a medium heat until transulcent but not brown, about five minutes.
Add the black pudding and sauté for a further couple of minutes.
Add the chilli and garlic for a minute or so, before adding the tomatoes sugar and vinegar.
Transfer to a roasting dish and roast for 45 minutes.
In the last ten minutes or so cook your spaghetti according to packet instructions, and to al dente.
Remove the sauce from the oven, season, and add the pasta to your sauce and mix thoroughly.
Sprinkle the parsley on top and serve immediately.