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




This simple yet satisfying meal is from Niamh at,

It is simple and takes less time than a proper Bolognese.

Preheat your oven to 180 C.

Start your sauce by sautéing the shallot in a little light oil over a medium heat until translucent 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.

To see more ways to use our amazing black pudding and other products such as white pudding, chilli black puddingvegan black puddingtripe and many more visit our recipes page. 

To find out where you can buy our products to make these amazing Black Pudding Pasties, head to our buy from page.