Having been sent a Clonakilty black pudding and white pudding for St Patrick’s day, we ate half of each in a mighty fine fry up.
That left us half of each sausage, already sliced and fried, ready to use.
From the freezer, we pulled out a box of home-grown tomatoes, which I’d roasted with a little olive oil and pureed into a smooth, thick sauce, before freezing. For this quick and delicious dinner, we simply chopped the pudding slices into small pieces and mixed into the tomato sauce. Once heated, we stirred the chunky sauce through some pasta.
Pasta with Black Pudding, White Pudding & Roasted Tomatoes
200-300 grams fried, chopped black and white pudding
200-300 grams tomatoes, roasted then pureed
120 grams pasta, choose your preferred shape
Note: we cook 120 grams of pasta when cooking dinner for 2, but understand that some prefer larger quantities, so cook your usual amount!
Combine cooked and chopped black and white pudding with roasted and pureed tomatoes. Heat. Once pasta is cooked, stir through the sauce and serve.
When we made this and as I wrote this post, I was chuffed to bits my new recipe idea, but of course, like all good ideas, others got there first, as I discovered reading the newspaper a few days afterwards. Do click through to see Niamh’s Spaghetti Corkese recipe.