This is my own creation and thanks to google translate I know what blood sausage in Italian is! It was a fluke really but this dish turned out so well I thought I’d post it here. I was trying to use up some leftovers in the fridge one evening and the idea of using black and white pudding (or blood sausage) in a pasta dish seemed like a good idea – and it was.
the scrap is a nice short one and like usual it’s a quick meal. The recipe is very similar to spaghetti puttanesca which is one of my all time Italian favourites as it uses no fresh ingredients – even the parsley I used as a garnish is dried. All the ingredients can be found in the pantry and as far as I’m know – the infamous pasta dish got its name for that very reason. Apparently, Spaghetti puttanesca is so-called as it was a dish ‘ladies of night’ could cook & eat between clients. As it used a series of condiments and items found in a pantry it also meant no sleep was sacrificed in getting up early in the morning after a hard night’s work to gather fresh ingredients – if i’m mistaken let me know but it’s a great explanation nonetheless.
So whether or not you have gentlemen or ladies calling during the night – this scrap has a nice kick to it!
Ingredients: Spaghetti Can of chopped tomatoes dried garlic white & black pudding (or blood sausage) dried parsley salt & black pepper spring onion jar of red pepper relish red chili flakes oregano olive oil
- Place the pasta in a pot of salted water and bring to the boil.
- chop the spring onion and the pudding/sausage into bite sized pieces
- In a pan heat some olive oil and add the pudding.
- Stir the pan and let the pudding brown on all sides, so that it has a crunchy coating and bite to it.
- Add the onion and saute, stirring the pan.
- add the can of tomatoes and add a tablespoon of the red pepper relish and stir.
- Add the dried herbs and the chili flakes. Stir.
- When the pasta is al-dente, strain it and add it to the pan. Stir the pasta and sauce together.
- Serve in a warm bowl with one final garnish of dried parsley accompanied with buttery slices of thick crusty bread.
The recipe couldn’t be easier and of course feel free to add black olives, if I had them at the time I would’ve surely used them. Similarly to the Spaghetti puttanesca, the dish’s inspiration – capers would work brilliantly as well but the scrap above is tasty too without!