I imagine that as you read sage and black pudding pasta you’ll fall into one of two camps of people; either the ‘a full English isn’t the same without it’ camp or the ‘I don’t like it’ camp. If you know what goes into making a black pudding I can understand that it doesn’t really help to sell itself: pork blood, pork fat, oatmeal and spices. The spices vary between producers so try out a local one if you can get your hands on it, it’s definitely worth it. Black pudding is such a polarising ingredient but it’s actually pretty cheap meaning it’s perfect for cooking on a budget.
Ingredients
For two:
- 2 slices black pudding (the best you can get your hands on) £1.50
- 1 large ripe tomato, deseeded and finely diced £0.15
- 3 large fresh sage leaves, finely sliced £0.00 (free from the garden)
- 300g pasta £0.50
- 25g butter £0.15
- 1 tbsp extra virgin olive oil £0.10
- Salt and pepper £0.02
Total £2.42
Method
Bring a large pan of water to the boil. Get a frying pan on a low heat and add the butter and sage. Let the sage infuse into the butter as it melts.
When the water has boiled add the pasta and cook according to packet instructions.
Turn the heat up to medium on the frying pan and add the black pudding. Fry on both sides and then break it up as you go. Add the olive oil, tomatoes and a little salt and pepper.
Drain the pasta then mix the black pudding and tomatoes into the pasta. Serve.
The black pudding is so rich, deep and with a gentle spice; the sage brings a lovely, homely herb note and the tomato a welcome freshness. Combined with some simple pasta it is a cheap, easy and delicious meal to make. You could of course use sausages if you don’t fancy black pudding. Morcilla and boudin noir are Spanish and French alternatives but if you haven’t tried it for a little while I really think our black pudding deserves another go.
We are in the “we love black pudding” camp. In fact, we had the most amazing black pudding sandwiches in Siena! What a treat. If I can find some here, I would love to make this dish, Caroline. Last time I found it, they we skinny little French boudin noir. They would probably still work for this!
Hi Caroline, I always thought black pudding was chocolate pudding, had no idea. Would have to try it to see what it is all about.
How funny! Pleased that I let you know otherwise! You could use boudin noir or morcilla if you can’t get black pudding.
I love the combo of black pudding and pasta…such a creative and delicious pairing.
Hey, I had no idea about this black pudding pasta. This is the really cool idea. Would definitely try this at home with my friends and Family. Thanks for sharing this recipe with us. Best wishes and Regards.
I’ve never heard of black pudding, but we will try anything at least once! The dish looks good!
My fella would love this, he is a huge fan of black pudding.
Really creative dish! Black pudding is something that isn’t easy to come by in the US, although it can be found. Next time I see some I’ll be making this! Thanks so much.
Such an unsual idea to prepare black pudding, but why not. I like it alone, so why not turned into a beautiful pasta sauce!
Fantastic pasta dish! Absolutely love black pudding but for some reason never thought to add it to pasta, doh! I never would have thought of eating spaghetti with marmite either until Nigella did and I was hooked 🙂 Love how you let black pudding shine here making it the main ingredient with only a bit of tomato. Perfect mid week supper!
YUM! I am shouting that 🙂 I love black pudding and thankfully we can get it here. We had some not nice black pudding at one hotel we stayed at, but mostly only good examples of the finest Scotland has to offer. Have never tried using it other than for breakfast so will have to give this a bash 🙂