Clonakilty Black Pudding Rigatoni | Clonakilty Food Co.
Clonakilty Black Pudding Rigatoni is an easy to prepare dinner or supper dish giving a classic Italian recipe a Clonakilty makeover.
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Serves
4 People
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Club Summary
As a follow-up to our 'Meet the Producer' series, here's a recipe sourced from Clonakilty Blackpudding. This is an easy-to-prepare dinner or supper dish giving a classic Italian recipe a Clonakilty makeover.
Recipe Credit:
Recipe
Clonakilty Black Pudding Rigatoni | Clonakilty Food Co.
Ingredients
- 280g Clonakilty Blackpudding
- 200g Cherry Tomatoes, (roughly chopped)
- 2 Red Peppers, (roughly chopped)
- 500ml Passata
- Rapeseed Oil
- 100g Kalamata Olives
- 2 cloves Garlic, crushed
- Sea salt & freshly ground Black Pepper, to season
- 500g Rigatoni Pasta
- Fresh Basil, torn
Method
- Heat some oil in a large, heavy sauté pan over medium heat. Add the Clonakilty Blackpudding and cook for 30 seconds on each side until light golden in colour. Remove the Clonakilty Blackpudding from the pan and reserve.
- Return the pan to the heat. Add the garlic and sauté for 1 minute or until tender.
- Add the tomatoes, peppers, and olives to the hot pan and toss gently.
- Add the passata and bring to a gentle simmer for around 10 minutes. Season to taste.
- Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente, and strain the pasta.
- Add the cooked Clonakilty Blackpudding to the sauce being careful not to break it up too much.
- Toss the al dente pasta in the sauce until the tubes are coated.
To serve:
Plate up adding a scattering of fresh chopped basil and serve with some warm ciabatta or garlic bread.
Recipe Notes
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